What I used: Serves 4
2lb/1kg whole chicken cut up to 2 inch serving
10-12 green hot chilies slit lengthwise (add less or more as needed)
2 cups fresh spinach leaves1 large onion chopped
2 medium tomatoes chopped
2tsp ginger garlic paste
½ cup of coconut milk
Whole garam masala (4 cloves, ½ inch cinnamon, 1 bay leaf, 1/2tsp fennel seeds, 2 cardamoms)
1tsp garam masala powder¼ tsp turmeric powder
1tsp cilantro seed powder
3tsp olive oil
Salt to taste
In a thick bottom skillet, on medium heat, add 2 tsp olive oil. When it begins to shimmer, add half of the chopped onions and slit green chilies, cook covered. Fry to a golden brown.
Add ginger garlic paste and tomato, and cook until it is soft and pulpy. Add the fresh spinach leaves, and cover for just a minute or 2. Turn off the heat. Cool, then grind it to a fine paste, along with cilantro seed powder, turmeric, and garam masala powder.
In the same empty skillet, on medium heat, add 1 tsp oil. To this add whole garam masala ingredients, when the aroma begins to disperse, toss in the onions. Cook to a light brown. Add the raw chicken pieces.
Cook the mixture until the raw smell of chicken goes away, and it is light brown. Add the ground masala paste, and salt. Cook covered for about 10 minutes on medium heat, stirring once in a while. When the oil begins to separate, add the coconut milk.
Cook on low heat for about 7-10 minutes, or until the chicken is tender and cooked through.
Tip: If you want a runny curry for rice, add in extra coconut milk. This curry serves as a thick curry. It is complimented with flavored or plain rice. It tastes good with chapathis too!