What I used: Serves 4-5
2lb/1kg whole chicken cut up to 2 inch serving
½ cup dry methi leaves (kasuri methi) / or 1 cup fresh fenugreek greens
½ cup of coconut milk (canned/fresh)
2 Bay leaves
1tsp garam masala powder
2 tsp red hot chili powder (add less or more as needed)
¼ tsp turmeric powder1 tsp cilantro seed powder
2 tsp ginger garlic paste
1 large onion chopped2 medium tomatoes chopped
3 tsp olive oil
Salt to taste
In a thick bottom skillet, on medium-high heat, add 3 tsp olive oil. When it begins to shimmer, add the chopped onions and bay leaves. Fry to a golden brown. Add ginger garlic paste and tomato, and cook until it is all soft. Add in the raw chicken pieces and roast until the top coat cooks to a light brown. That should take about 5-7 minutes.
Add all the powders, salt, and cook covered for a few. Once the powders blend with the oil and tomatoes to form a uniform curry, the oil will start to separate. Crush the dry methi leaves, or if using fresh, then chop it finely, and add it in along with the coconut milk, and cook it covered for another 15 minutes on low heat. Check to see if the chicken is cooked. Tip: If you want a runny curry for rice, add in extra coconut milk. This curry serves as a thick curry side dish for pilaf, or can be eaten with chapathi/rice. Enjoy!