Chicken Curry with Coconut Milk

Difficulty Rating #3 (Special Ingredient Needed, little bit tedious)

Chicken, boneless skinless thighs preferred – 2 lb. cut bite size
Tomatoes, diced – 2 large
Onion diced – 1 large
Ginger garlic paste – 2 Tbsp.
Chili powder – 1 tsp. (adjust to taste)
Turmeric – ½ tsp.
Coriander powder – 2 tsp.
Cumin powder – 1 tsp.
Garam Masala – 2 tsp.
Kasoori Methi leaves – 2 Tbsp.
Coconut Milk – 1 can
Cilantro leaves, chopped – 2 Tbsp. for garnish
Salt to taste
Oil – about 2 Tbsp.

1.  Heat in the bottom of a pan.  Add onion and cook until they turn golden.

2.  Add ginger garlic paste mix and cook for a minute or two until the raw smell is gone.

3.  Add chili powder and turmeric and mix well

4.  Add tomato and cook until it starts to break down just a little.

5.  Add coriander powder, cumin powder and garam masala and salt.  Mix well.

6.  Add chicken and mix well.  Simmer stirring occasionally until the chicken is cooked through.

7.  Take the kasoori Methi leaves and rub between your palms until they become a powder and then add to the dish.

8.  Allow to simmer for about 20 minutes until little bits of oil start to collect on the sides of the pan.

9.  About 20 minutes before serving, add the coconut milk and mix well.  Allow to simmer at a medium flame until ready to serve.

10.      Garnish with coriander leaves and serve hot with talimp annum.