Chicken Curry from the Indian State of Kerala Ingredients: Chicken- 2 Lbs. (wash & cut into pieces) Fresh green peas or green and red bellpepper- 1/4 cup Carrot- 1 (cut into thin strips) Small baby potatoes- 7 boiled and peeled Onions- 2 (chopped) Grated ginger- 1.5 inch piece Garlic- 6 cloves (chopped) Green chilies- 3 Coconut milk- 1 1/2 cups   - Spices - Cinnamon- 1 piece Bay leaves- 2 Cloves- 2 Black peppercorns- 1 tsp. Turmeric powder- 1/2 tsp. Garam masala powder- 1/4 tsp. Mustard seeds- 1/2 tsp. Ghee- 2 tablespoons Oil- 2 tablespoons A bunch of curry leaves (optional) Salt to taste   Method: Grind the ginger, peppercorns, turmeric powder, onions and green chilies to make a coarse paste. Heat oil and ghee in a large pan and add mustard seeds. When it pops add cinnamon, bay leaves & cloves. When it turns brown add garlic and curry leaves.   After a few seconds add the onion, ginger and chili paste. Fry for a couple of minutes. Then add the chicken pieces and fry.  Add potatoes, carrots, garam masala and salt. Cover the pan and cook for 5 minutes. Then pour the coconut milk and add the green peas. Cover and cook until the chicken is fully cooked.