This is my favorite chicken curry recipe from none other than my mom. And believe me, no one has ever cooked it as tasty as her.
This is my version.
Stirring and timing is the key factors here.

1.Chicken -500mg
2.Onion-4 medium sized
3.Green chillies-3
4.Curry leaves-2 bunch
5.Turmeric powder-1/4 tsp
6.Garlic pods-2
7.Ginger-1inch piece
8.Tomato-2meduim sized
8.Chicken masala-2 tb
9.Coriander powder-1 tb
10.Oil and salt as needed.

Cooking Procedure:
1.Wash and drain chicken. Keep it aside.
2.Saute the onion slices in a kadai with curry leaves, green chillies.
3.When they turn transparent and brown, add garlic ginger paste.Saute them for 5 minutes.
4.Then add turmeric and chicken masala, coriander powder, add little oil again to this mixture and keep stirring till the mixture is dark brown. The whole process will take 10 minutes after adding masalas.
5.Then add the tomato pieces and saute them until oil clears from sides.
6.Add chicken pieces to this mixture and close it for 15 minutes. Do not add water.
7.Open the kadai after 15 minutes and add salt. Water will seap from the chicken by this time.
8.Let the chicken cook for 30-45 minutes in sim. Stir occasionally.when sufficient gravy is there and oils clears out, switch off.

This is one of the tastiest and simple version of Kerala chicken curry; best goes with chappathis. You can also add potatoes in the curry.

Enjoy.

Simi Sherin.