Coriander Coconut Chicken Curry

Notice the 4 C's in the title :)....I was just wondering what to name this curry. What better way than listing the prominent ingredients right? I made this the week after Onam mainly to use up the left over coconut milk and because I was really craving for some meat after a weekend of just vegetarian food...this was my first I'm sure.

The curry did turn out great and after some quick pictures, gobbled down most of it with some rice:)....

Chicken Curry

Ingredients:

1 whole chicken, cut into small pieces

3 tsp ginger garlic paste

1/4 tsp turmeric powder

1 medium onion, about 200 gms

5 green chillies, or to taste

30 gms coriander leaves

1/2 tsp peppercorns

3/4 tsp garam masala powder

1 tsp coriander powder

1/2 tsp cumin powder

2 tomatoes, about 150 gms, chopped

1/4 cup thick coconut milk, I used the canned milk

salt to taste

2 tbs oil

Method:

Marinate the chicken in the ginger garlic paste, turmeric powder and some salt for a few hours.

Heat 1 tbs oil and add the peppercorns. Fry for a few seconds till they splutter, then add the onions and green chillies. Saute till the onions are lightly browned. Add garam masala, coriander and cumin powders and fry for a few seconds. Cool and grind the onion mixture and coriander leaves to a smooth paste.

Heat the remaining oil. Add the chicken and fry for a few minutes till it changes color. Add the onion coriander mixture and tomatoes and mix well. Add salt to taste. If you want lots of gravy add some water at this point and bring to a boil. Cook covered on low heat till the chicken is tender.

Uncover, stir in the coconut milk and immediately remove from heat, to avoid curdling. Mix well and serve hot with rice or any bread.