Preparation time: 45 minutes
Cooking time: 35-40 minutes
An authentic South Indian Chicken curry from my mom's kitchen. This is a very spicy version, so feel free to adjust the black peppercorns, green and red chillies as you see fit.
Mix together the lemon juice, salt and turmeric and rub onto the chicken pieces. Let the chicken marinate while you continue preparation of the curry.
In a deep saucepan, add the cooking oil. Add the onions and fry till the onions are nicely browned. They have to go well past the translucent stage and actually get quite a brown tinge.
Add the blended paste (masala) and fry on high heat stirring continously (to prevent it from sticking to the bottom of the pan) for about 10 minutes. You can tell that the paste is done when oil starts leaving the sides of the paste, and it has turned a darker color.
Now add the chicken pieces and the blender water. Add water to just cover the chicken pieces in the pan and simmer covered for 25-30 minutes until the chicken is completly cooked through.
Add the coriander leaves and mix well.
Check for salt and add as needed. If the dish is too spicy, you can add equal quantities of boiled potato and raw cut tomato at this stage and simmer for another few minutes to reduce the heat.
Enjoy with steamed rice.