Chicken porattu/chicken perattu

1. Marinate chicken pieces with red chilli powder,turmeric powder ,coriander powder , 3/4 tspn garam masala and salt.Keep for half an hour.

2. Heat coconut oil in a pan and add bay leaves , mint leaves and curry leaves..Then add the marinated chicken pieces.Mix well,cover and cook in low flame without adding water.Give a good mix every 2 mints ( don't skip this step ).Cook till the chicken pieces are soft and well cooked.

3. Meanwhile,in another pan,heat little coconut oil and splutter mustard seeds.Keep aside.Finally pour the mustard seeds along with oil and the remaining garam masala to the chicken. Cover with a tight lid( Don't mix ).Let it be in lowest flame for 5 more mints.Remove from fire and let it rest for few mints.Mix well and serve hot with puttu or kappa.

4. Notes:The original recipe calls for ' Ramba Leaves ' or 'Pandan Leaves' .But since I couldn't get them,I used bay leaves.So if you could use ramba leaves ( popularly used in Kerala in biryani and all ) that will be perfect.But it tasted great withbay leaves too :)

5. Adjust the quantity of mint leaves and spices according to your taste.The recipe itself is bit spicy.