This wonderful recipe is one of Nimmi Paul's. For those who don't know her she has a cooking school in Keralathat's quite famous, even internationally. I have tried a number of her recipes and have loved each one. I got this one from the book, Savoring the Spice Coast of India. A wonderful fragrant dish, it tastes great with rice and rotis.
2 tbs oil
1 big onion, thinly sliced
1 heaping tbs ginger garlic paste
2 green chillies, chopped fine
12 fresh curry leaves
4 tsps coriander powder
1 tsp black pepper powder
1 tsp red chilli powder
1/4 tsp turmeric powder
3/4 tsp garammasala powder
salt to taste
2 lbs boneless skinless chicken thighs
1/2 cup canned coconut milk
1/4 cup cilantro, finely chopped
Heat oil in a pan and fry the onions till golden. Add the ginger garlic paste, green chillies and curry leaves and fry for 1 min.
Add all the spice powders and salt and roast for 1 minute. Then add the chicken to the pan and fry till the pink color disappears and its well coated with the spices. Take care that the spices do not burn.
Add 1/4cup coconut milk mixed in 1/2cup water and bring to a boil. Cover and simmer till the chicken is cooked completely.
Remove from flame and stir in the remaining coconut milk and chopped cilantro.
Turn the flame to the lowest setting and cook till you see the first boil.