Spicy Chicken Stew/ Jeeren Meeren

Hi guys!! I hope everybody's Sunday is turning out just as they want it to be. This side, it is lazy and nice..:) We were on our weekend outing yesterday so today was a quiet day at home. 

        Over to what was on our lunch menu this afternoon. Every Sunday it is the hen that is cooked in our home. Occasionally the pig too has an entry to make. Depends on the mood, mine.... not the pig's...:) The spicy chicken stew I made today is one of the family's favorite. It does taste a lot like the jeere meere version of Mangalore, though it's a blend of all the Indian spices without coconut. It is an excellent accompaniment with neer dosa, appam, sanna or pulao.

Ingredients:
To grind:

• 3 medium sized onions quartered.
• 2 inch piece ginger chopped
• 2 big cloves garlic
• 1 tomato chopped
• 3 green chillies
• 1 tbsp cumin seeds
• 1 tbsp pepper corns
• 3 inch cinnamon stick
• 5 cloves
• 4 long red chillies
• 1/2 tsp mustard
• marble sized tamarind

1 kilo chicken cut into small pieces

1 small onion finely sliced.

1 tbsp ghee

1 tsp vinegar(optional)

salt to taste.

Method:

1. Wash chicken and keep aside.
2. In a mixer grind all the ingredients to a fine paste.
3. In a khadai, heat the ghee. Fry sliced onion till golden brown.
4. Add the ground masala and fry well till it gives out an aroma(about 10 minutes). Be careful not to burn.
5. Drop in the chicken pieces and mix well till the masala coats all the pieces. Add salt.
6. Add in a cup of water( you can rinse the masala from the sides of the mixer with a cup of water and add this)
7. Depending on your taste you can add more water if you would like a thinner form of gravy.
8. Cook till the chicken is soft and tender.
9. If you would like an extra tinge of sourness you can add the extra teaspoon of vinegar. 
10. Serve hot with neer dosa, appam, sanna or pulao.

(This gravy does turn out spicy. To suit your palette you can reduce the amount of green chillies and pepper)