Kerala Style Chicken Curry

• 8 Chicken thighs
• 2 teaspoons Kashmiri chili powder
• 1½ teaspoons chili powder
• ¾ teaspoon garam masala
• 2 tablespoons lemon juice
• ¼ teaspoon black pepper
• 1½ teaspoons salt
• 2 teaspoons coriander powder
• ¼ teaspoon turmeric
• 1 tablespoon coconut oil
• 2 large red onions
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• ½ cup grated coconut
• 1½ teaspoons fennel seeds
• 8 to 10 pearl onions
• curry leaves
• 2 dry red chilies

Instructions

1. 1.Marinate chicken thighs with 1 teaspoon Kashmiri chili powder, 1/4 teaspoon garam masala, 1 teaspoon salt, ¼ teaspoon pepper and 2 tablespoon lemon juice for a minimum of 30 minutes.
2. 2.Heat 2 teaspoons of coconut oil in a deep pot.
3. 3.Sauté onions and curry leaves for a couple of minutes, until onions are browned.
4. 4.Add minced ginger and garlic and sauté until it browns.
5. 5.Add marinated chicken thighs and sauté for 5 to 8 minutes until they turn opaque.
6. 6.Add 1½ tsp chili powder, 1 tsp Kashmiri chili powder, 2 tsp coriander powder, ¼ tsp turmeric, ½ teaspoon salt with 1½ cups of water and stir well.
7. 7.Set the flame to high and bring it to a boil.
8. 8.Cover and simmer on low flame for 15 minutes.
9. 9.Blend ½ cup grated coconut and 1½ tsp fennel seeds with ¼ cup water until you get a smooth paste.
10. 10.Add the coconut paste and ½ tsp garam masala to the simmering gravy.
11. 11.Let it cook for 5 minutes.
12. 12.Heat 1 tsp coconut oil in a tadka pan or wok.
13. 13.Add dry chilies, finely chopped pearl onions and curry leaves.
14. 14.Sauté on medium-low flame until well browned.
15. 15.Mix into the curry and turn off the flame.
16. 16.Serve with rice, appam, chapathi or any bread of your choice.