Ingredients non vegetarian 4 servings

• 12 pieces or 500 gm country chicken pieces
• 1 tsp vinegar
• 1 tsp lemon juice
• 1 cup onion slices
• 5 red chillies
• 1/2 tsp turmeric powder
• 1/2 tsp ginger-garlic paste(optional)
• 2 cloves
• 2 cinnamon sticks
• 2 green cardamoms
• 2 tsp salt
• 1 cup coconut milk (thick)
• 1 cup coconut milk(second time taken with the same coconut paste)
• 1/2 cup water
• 1 tbsp refined oil
• a sprig curry leaves
• few chopped coriander leaves

Directions

1. Marinate the chicken pieces with 1/2 cup onion slices, red chillies, lemon juice, vinegar, ginger garlic paste(optional), turmeric powder, cloves,cinnamon sticks,green cardamoms and salt for an hour.
2. Heat oil in a pan, put mustard seeds,onion slices,curry leaves,chopped coriander leaves and saute for a minute.
3. Add the marinated chicken pieces and mix well.
4. Add the thick coconut milk and cook for 4 mins.
5. Add the second coconut milk and cook for 7 mins,adding 1/2 cup water.(saute the curry till it becomes dry).
6. If you want more salt add little to the curry and mix well.
7. Garnish with chopped coriander leaves.
8. Serve hot with rice and sambar.

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