I don’t fancy using store bought masala powders, but this curry is an exception. I started using this particular brand of chicken curry powder, after tasting it in a relative’s place and due to persistent plead from people at home to make the same. Once, when I thought there wasn’t enough gravy, used some coconut milk which not only enhanced the taste but impressed some guests too.
Ginger garlic paste 1 1/4tsp
Aachi chicken masala 6tsp
Coconut milk 100 ml
Oil 1 1/2 - 2 tbsp
Cinnamon, cloves, cardamom 2 each
Heat oil in a pan, add cinnamon, cloves, cardamom, curry leaves, fennel, when it begins to splutter, add finely sliced onions and saute until cooked.
Add the chopped tomatoes, stir and when it is cooked, add the ginger garlic paste, stir well.
Add the chicken masala powder, chicken, salt and cook.
When the chicken is cooked, add the coconut milk, let it cook on low heat for a few minutes, garnish with coriander leaves and serve with roti, naan or parotta.
Can add more curry powder if a spicy chicken curry is preferred.