Kerala Chicken

• Chicken- 2 Lbs. (wash & cut into pieces)
• Fresh green peas- 1/4 cup
• Carrot- 1 (cut into thin strips)
• Small baby potatoes- 7
• Onions- 2 (chopped)
• Grated ginger- 1 inch piece
• Garlic- 4 cloves (chopped)
• Green chilies- 3
• Coconut milk- 1 1/2 cups
• Cinnamon- 1 piece
• Bay leaves- 2
• Cloves- 2
• Black peppercorns- 1 tsp
• Turmeric powder- 1/2 tsp
• Garam masala powder- 1/4 tsp
• Mustard seeds- 1/2 tsp
• Ghee- 2 tablespoons
• Oil- 2 tablespoons
• A bunch of curry leaves
• Salt

Grind the ginger, peppercorns, turmeric powder, onions and green chilies to make a coarse paste. Wash the potatoes. Add salt and turmeric powder & boil them with skin. Then peel of the skin and cut into halves.

Heat oil and ghee in a large pan and add mustard seeds. When it pops add cinnamon, bay leaves & cloves. When it turns brown add garlic and curry leaves. After a few seconds add the onion, ginger and chili paste. Fry for a couple of minutes. Then add the chicken pieces and fry. Add potatoes, carrots, garam masala and salt. Cover the pan and cook for 5 minutes. Then pour the coconut milk and add the green peas. Cover and cook until the chicken is fully cooked.