Wayanadan Chicken Curry

                       Wayanad is a district in the north-east of Kerala, India & here are some facts about Wayanad(from wiki)..

1.  The Folk etymology of the word says it is a combination of Vayal (paddy field) and Naad (land), making it 'The Land of Paddy Fields'. 
2. It is set high on the Western Ghats with altitudes ranging from 700 to 2100 m.
3. It is the least populous district in Kerala.

Ingredients: 
Chicken                               -            500 g.
Coconut milk                      -           ½ coconut
Tomato, large, sliced          -           1
Onion, large, sliced             -           1
Ginger, finely chopped        -           1 inch piece
Garlic,  finely chopped        -            5 cloves
Green chili, vertically slit    -            5 
Chilli powder                      -          1 tsp.
Coriander powder               -          ½ tsp.
Turmeric powder                -           ½ tsp.
Pepper powder                    -          ½ tsp.
Garam masala                     -          ½ tsp.
Salt    to taste
For the Seasoning:
Coconut Oil                        -          1 Tbsp.
Mustard seeds                     -          ½ tsp.
Dry Red Chilies                  -           2
Curry leaves                         -          a sprig


Method:

1. Clean & cut the chicken pieces in medium size.
2. Take a pan(pref. an earthen pot) and place the chicken pieces. To this, add salt, turmeric powder, chili powder, coriander powder, garam masala, chopped garlic, chopped ginger, green chili, tomato and onion. Mix the ingredients well & set it aside for 10 min.
3. Now place the pan on medium  heat and add some water(just to cover the chicken) &Combine gently & let it boil. Lower the heat  and cover the pan and cook for 20 minutes or until chicken is done.(the amount of gravy will be reduced by now)
4. Once the chicken is cooked give the gravy a gently stir and add the coconut milk and cook for few more minutes.Switch off flame & set aside. 
5. For the seasoning, take another pan and heat some coconut oil(2 tsp.) , add mustard seeds, once spluttered add the red chilies & the curry leaves. Pour this over  the cooked chicken curry, combine gently & serve. 

(recipe source:Mr. Biju Thomas, Haritagiri Hotel, Wayanad)