Kerala coconut chicken and chick peas

INGREDIENTS 

For the spice paste

Spices for grinding

2 green cardamom pods, seeds only

6 whole black cloves

1 cinnamon stick 

1 tsp fennel seeds 

Spices to add

1 tsp chilli powder 

1 tsp paprika 

2 tsp ground coriander 

1/2 tsp turmeric 

1 tsp black pepper

For the pot

2 tbsp coconut oil

1 tsp mustard seeds

15 or so curry leaves 

6 shallots, chopped

2 garlic cloves, crushed

1 cube ginger, grated

Salt to taste

2 tomatoes, finely diced

509 gm chicken thighs, diced

1 can chickpeas

1 can of coconut cream

METHOD

Heat coconut oil in a wok and add the mustard seeds. Cover and allow them to splutter. Next, add the curry leaves and chopped shallots and fry till golden brown. Add in the garlic and ginger and stir fry for 1 min.

Place all the prepared spices in a bowl with a little water to make a f paste.

Add the paste to the pan and fry to release the aromas.

Add in the tomatoes and cook until the tomatoes begin to break up. Then add the chicken and chickpeas and fry until the chicken is cooked through (about 5 mins).

Finally, add the coconut cream and simmer until the sauce thickens and the chicken is tender.

Serve with basmati rice and/or roti.