Chicken Curry

Ingredients:

• 1 kilo chicken (with bones cut into medium sized pieces)
• 1-2 medium sized potatoes
• 2 tbsp ghee
• ½ a medium sized onion (finely cut) or 1 small onion
• 250 ml water
• For the paste
• 8-10 madras chillies (red)
• 1 ½ tsp coriander seeds
• ½ tsp cumin seeds
• ½ tsp mustard seeds
• ½ tsp turmeric powder
• 2 cloves of garlic
• 1 tsp whole pepper corns
• 3 medium sized onions (coarsely cut)
• 10 gms tamarind
• Grind all the above to a fine paste by adding water to the blender at regular intervals.

Method:

1. Add ghee to a deep vessel. Add the medium-sized onion, which is finely chopped, and fry till golden brown.
2. Add the ground paste without water, and fry it for about seven minutes on a low flame.
3. Add water to make the gravy moderately thin.
4. Add chicken to this with salt to taste
5. When the chicken is nearly cooked, add potatoes if the gravy is too spicy to taste. The potatoes reduce the spiciness.
6. Allow the gravy to boil till chicken and potatoes are fully cooked.
7. Serve with dosas, idlis or neer dosas. 
8. Red boiled rice is also a good accompaniment to this fiery curry.