This is the most common chicken curry my mom would make on Sunday afternoons for as long as I can remember. She would either pair it with a meat pilaf, or just make it with poori / white rice. The smell of fresh cilantro and warm coriander powder always brings back memories.
What I used: Serves 4
2lb/1kg whole chicken cut up to 2 inch serving
Whole garam masala (4 cloves, ½ inch cinnamon, 1 bay leaf, ½ tsp fennel seeds, 2 green cardamoms)
3tsp olive oilSalt to taste
1 cup onions chopped
1 cup tomatoes chopped
10-12 green hot chilies (add less or more as needed)
1 cup fresh whole cilantro
2 tsp ginger garlic paste½ cup of coconut milk or 1 cup fresh grated coconut
¼ tsp turmeric powder4-6 cloves
1 inch cinnamon bark
2 green cardamoms
1 tsp pepper seeds
2 tsp coriander powder
In a thick bottom skillet, on medium heat, add 2 tsp olive oil. When it begins to shimmer, add the whole garam masala, as they splatter, add the chopped onions, and cook covered. When they turn transparent add the tomatoes and cook until it is soft and pulpy. Meanwhile, grind it all the ingredients mentioned to a fairly fine paste.
Add the ground paste into the tomato mixture and cook covered for about 5-7 minutes on medium heat, when the raw smell of all the ingredients have disappeared, add the raw chicken pieces. Add salt, cover and let the mixture boil on medium-high heat for 3-5 minutes, and then on a low simmer for the next 10-12 minutes or until the chicken is soft and cooked through. It is complimented with flavored or plain rice. It tastes good with chapathis too. Enjoy!