Chicken and potato curry

The dish is mild (not too salty or too spicy). I took inputs from another food blogger who mentions that its chicken made in the Trissur style. I didn't do completely as she recommended (my gravy was thick because I grinded the masala and mine was sans any seasoning).

The ingredient amounts are roughly as follows :

Chicken, boneless - 1/2 kg

For marinade,

Salt - 1/2 tsp

Turmeric powder - a pinch

Pepper - 1/4 tsp

Olive oil - 2 tsp

Onion - 3 small

Garlic - 5 cloves

Ginger - 2"

Green chili - 1

Salt - 1/2 tsp

Turmeric powder - a pinch

Red chili flakes - 1 tsp

Pepper - 1/4 tsp

Coriander powder - 1 tsp

Chicken masala - 1 and 1/2 tsp

Tomato - 1

Potato - 3 small

Coconut milk (thin) - 1 cup

Coriander leaves - 2 or 3 sprigs

Clean the chicken well in 2 or 3 rinses of water. Chop into 2" size pieces. Marinate with salt, turmeric powder and pepper for at least 2 hours. 

Heat a deep bottomed saucepan and add oil. When the oil becomes hot, add thinly sliced onions, minced garlic, ginger and chili. Cook on slow heat for about 10 minutes, stirring occasionally. The onions will become soft and start to lightly brown. Add roughly diced tomato. Stir 3 to 4 minutes. Add all the spices - salt, turmeric, pepper, coriander powder, chicken masala. Stir for 2 minutes and keep aside to cool. 

Once the masala mixture has cooled down, grind it to a rough paste. 

In the same saucepan, on slow cook, add marinated chicken and ground masala. Stir to coat the chicken pieces. Add the liquidy coconut milk and stir to mix. Keep covered. After about 15 minutes, add cubed potato pieces. Stir and keep covered again. Cook for another 15 more minutes. Stir and decorate with coriander leaves. Serve hot with rice, roti or parotta.