Chicken curry in coconut milk (Kerala style)

Ingredients:

Chicken pieces (medium sized) – 1 kg
Ginger – ½ inch piece – minced
Garlic – 1 whole – minced
2 large onions – diced
Tomato – 2 medium sized – diced
Green Chilli – 2 medium sized – diced (add more or less depends on your taste)
Coriander leaves – a small bunch
Coconut milk – 1 cup (3 tbsp coconut powder in warm water)
Garam masala – 2 tbsp
Cumin powder – 1 tbsp
Coriander powder 1 tbsp
Red chilli powder – 1 tbsp
Turmeric powder – 1 tbsp
Oil – 3 tbsp
Salt to taste

Method

Sauté ginger and garlic in oil till light brown over low heat. Add diced onions and sauté till the mixture turns brown and oil separates from onion-garlic-ginger sautéed mixture. Add the dry ingredients (cumin, coriander, red-chilli, and turmeric) to the onion-garlic-ginger mixture and sauté for a minute. Add diced tomatoes and green chillies to the mixture. Sauté for a minute and add cleaned chicken pieces to it. Add salt when the chicken is done, add coconut milk. Remove from the heat.

The chicken curry goes well with rice/chapattis/naan.