Chicken Curry

Heat oil in a large Dutch oven or heavy-based pan. Add mustard seeds, cloves, cardamom, peppercorns. Allow seeds to pop.

Add sliced onions, sauté until translucent, about 3–5 minutes. Add ginger, garlic, serrano, half the curry leaves. Stir until ginger and garlic cook through, 1–2 minutes. Add cayenne, coriander, cumin, turmeric and tomato. Sauté for a minute. Stir in coconut.

Put in chicken pieces. Combine with onion-spice mixture over high heat. Add water. Allow chicken mixture to boil on high. Once it comes to boil, reduce heat and simmer covered for 35–40 minutes over low heat. Open lid to stir at regular intervals.

When chicken is tender, stir in garam masala and turn off heat. Sprinkle in remaining curry leaves, along with cilantro. Serve hot with rice or Indian flatbread, such as naan, chappathi.

Note: Add water according to the consistency and amount of gravy you need.