Lip-Smaking Naadan Chicken Curry!

Ingredients:

1. Chicken : 1 kg (cut into small chunky pieces)
2. Onions : 4 medium (Finely sliced or chopped)
3. Tomatos : 3 medium (Cubed)
4. Ginger : a medium sized piece (sliced)
5. Garlic : 5-6 cloves (chopped)
6. Green chillies : 8 - 10 nos. (slit)
7. Cury leaves : A few
8. Turmeric powder : 2 - 3 tsps
9. Chilli powder : 2 tbsp
10. Garam Masala : 2 tbsp
11. Coriander powder : 2 tbsp
12. Ginger garlic paste : 2 - 3 tbsp
13. Salt to taste
14. Coconut Milk Powder : 1 pack mixed in 1/4th cup of water
15. Water : 1/4th cup

Method :

• Take a vessel and put the chicken into it. Add turmeric powder, Ginger garlic paste, 1 chopped onion, a few green chilies slit or chopped, a few curry leaves, some salt and 3 -4 tbsps of oil and mix well and marinate for 1/2 hour to 1 hour.
• Heat a small pan on low fire and add chilli powder, garam masala powder and coriander powder and heat it till the powders loose their rawness. Thats about 5 -6 minutes of continious stiring.
• Add the heated powder mixture to the marinated chicken and mix well.
• In a large nonstick vessel heat some oil. Add the chopped onion and saute' till they turn golden.
• Lower the flame and add the chopped ginger and garlic and saute'. After the smell of the flavor reaches you add the curry leaves.
• Next add the tomatoes and the rest of the slit green chillies.
• Now add the marinated chicken into the vessel. Pour in the water, stir and put a lid on it for 10 - 15 mins. Stir once in a while to check on the chicken.
• Once the water has reduced and a gravy has been formed add the coconut milk .
• Bring to a slight boil. Make sure the chicken is cooked well.
• Serve hot with rice, chapatis, naans, any breads.

P.S. : You can add a boiled potatoe to make a thicker gravy or to reduce the chilli.