South Indian (Kerala) Chicken Curry - cooking recipe

Ingredients

Step A
1 1/2 teaspoons coriander powder
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1/8 teaspoon pepper
Step B
1/4 cup oil (I like canola)
1/2 teaspoon mustard seeds
1/2 cup onion, cut in thin long slices
5 garlic cloves or 5 teaspoons chopped garlic
2 teaspoons gingerroot, thin slices or 2 teaspoons crushed gingerroot
4 green chilies, slit at one end
4 -5 curry leaves
1 medium tomatoes, cubed
Step C
1 teaspoon vinegar
1 kg skinless chicken, with bone cut up in pieces
1/2 teaspoon salt (to taste)
1 cup coconut milk
1/2 cup water (or alternatively use 2/3 cup of coconut powder & 1 1/2 cup of water)
2 medium potatoes, washed, peeled & cubed
3 teaspoons tomato paste
chopped fresh coriander, for garnish (optional)

Preparation

Heat oil in a deep pan.
Mix/Grind coriander, chili, turmeric and pepper together in a bowl - set aside.(\"A\").
Fry mustard in hot oil and saute onion, garlic, ginger, chili and curry leaves (\"B\") till onions are golden.
Once done - remove onion mixture from oil to another frying pan & add tomatoes and keep over low heat till tomatoes dissolve from their skins.
Meanwhile in the deep pan, add chicken, vinegar, salt, and spice mixture (\"A\") - stir for a few minutes . Mix coconut milk & water and add. Cover the pan with lid & cook over med-low heat (\"C\").
When the meat is cooked through, add the potatoes. Once the potatoes are half-cooked (about 15 minutes), stir in the tomato-onion mixture from \"B\" and add the tomato paste.
Leave uncovered & stir once in awhile. When the potatoes are cooked through & the curry thickens, remove from heat & garnish with chopped coriander & enjoy with jasmine or basmati rice!