Anjana's kitchen had a lot of feasts to offer, one of the most memorable was Kozhi-curry. Nostalgic moments from god's own country, mmm-yum! So here it is, recorded for posterity. All proportions are andaaz se, with due respect to Anju's kai-punyam.
Chicken curry Kerala style (From Anjana's recipe box)
Marinade: Roast coriander seeds (about 2.5 tablespoons for 1 chicken) and dried red chillies. Grind along with chopped onions, ginger and garlic. To this, add sliced onions, slit green chilly, poppy seeds (khus khus) and curry leaves.
Marinate chicken in the above marinade for about 15-30 min.
Curry: Fry bay leaf, black peppercorns, cumin seeds, fennel seeds (double of cumin seeds), cloves, cinnamon, finely chopped ginger and garlic. When garlic turns golden, add chicken, cook on high heat till chicken is slightly brown. Mix well, turn heat to medium, and let it simmer for about 20 min or so. Add a little bit of whole milk and salt. Add curry leaves. When chicken is done, add coconut milk. Let it simmer for a bit and turn off the heat. Ready!
Great with aapams or parboiled rice.