Basic Chicken Curry

Chicken                         750gms

Oil                                  100ml

Onions                          125gms

Cinnamon                     1/2inch

Cloves                           4nos

Green cardamom         2nos

Ginger garlic paste       30gms

Bay leaf                         1no

Tomatoes                      250gms

Coconut                        1/2no

Chicken stock               150ml

Lime juice                     15ml

Salt                               to taste

Red chili powder          1tspn

Coriander powder        2tspn

Turmeric powder         1tspn

Dry fenugreek leaves   1/4tspn

Coriander leaves         10gms

Clean and cut chicken into 12pcs. Marinate the chicken in 30 ml oil, salt, lime juice and crushed peppercorns and ½tspn turmeric powder for about 2 hours. Prepare onion paste. Blanch, deskin and deseed tomatoes. Prepare a paste. Grate coconut and prepare 2 extracts of coconut milk. Heat 50ml oil in a thick bottomed vessel, crackle the whole spices. Brown the onion paste, add ginger-garlic paste. Stir for a minute. Add in paste of coriander powder, red chili powder and turmeric powder dissolved in 50ml of stock. Stir for a minute. Add tomatoes and cook until mixture releases oil. Add in thin extract of coconut milk and remaining stock. Bring to boil. Reduce heat and cook for 30minutes. Meanwhile heat remaining oil and brown the marinated chicken pieces on both the sides. Add into the simmering curry. Cook covered for about 30minutes with lid covered. Add in thick extract of milk and dry fenugreek leaves. Add salt. Cook for further 5 minutes. Dish out and serve hot garnished with chopped coriander leaves.