Flavors from my kitchen

I love dosas with chicken curry – its one of those classic Indian combinations that makes a great meal. This particular chicken curry recipe is one that I learnt from my husband’s long time family cook in Chennai. I have made this often and I must say that it is wiped clean by us every single time. The kind of flavors that this curry imparts on your palate just makes you sigh with delight and leaves you wanting more. It also goes really well with paratas. This time, I served it with dosas that were made from the ready dosa mix you get in supermarkets.

Ingredients
1 kg chicken (skinned, cut and washed)
1 can coconut milk
1 large onion, sliced
2 medium sized tomatoes, chopped
8-10 curry leaves
1 tsp ginger garlic paste
1 tsp chilli powder
1/4 tsp turmeric powder
1/4 tsp garam masala powder
1 tbsp coriander powder
Salt to taste
Oil
Dry roast and grind into a powder:
1/2 tsp peppercorns
1/2 tsp cumin seeds
1/2 tsp fennel seeds

Method
Heat oil in a heavy bottomed pan or pressure cooker.
Temper with curry leaves and onions and saute.
When the onions turn brown, add ginger garlic paste and the spice powders along with the ground spice mixture. Mix well. Add a little water if dry.
Now add the chopped tomatoes and saute till well blended and the oil rises to the surface.
Add the chicken and the full can of coconut milk. Add salt and mix well. Cook covered on low heat till chicken is done.
Serve hot.