chicken curry in coconut milk

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.

Ingredients

Chicken                             500g

Onion                                2

Tomato                              2

Ginger garlic paste           1 1/4tsp

Aachi chicken masala      6tsp

Fennel                               1/4tsp

Coconut milk                   100 ml

Oil                                     1 1/2 - 2 tbsp

Cinnamon, cloves, cardamom  2 each

Curry leaves

Method

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.

Note

Can add more curry powder if a spicy chicken curry is preferred.