My mom gifted me this book written by a family friend on Classic Recipes of Kerala - A series of 5 books. I never got to personally thank Ramani Aunty for her culmination of recipes. This is also my entry to this month's Think Spice - Think Turmeric event hosted by Sudeshna.
Chicken - 1kg cut into medium pieces
Onion - 2 finely sliced
Ginger - 2inch piece sliced and cut into strips
Garlic - 4-5 pods sliced
Peppercorns - 10-12 crushed
Dry red chillies - 5-6 broken into pieces
Cinnamon - 1 stick
Cloves - 3-4
Cardamom - 2
Black Cardamom - 1
Turmeric Powder - 1/2tsp
Salt to taste
Water - 1/2cup
Into a non-stick pan, combine the powders with the chicken pieces and water. Cover and cook for 20minutes on high flame and 5 minutes on low flame till the chicken is coated with the masala and the chicken is done. In the meantime, saute the onions till evenly browned, fry the curry leaves too. Fry the cooked chicken till it is browned on all sides. And voila!! you have a quick saute ready!