Ingredients:
Chicken, two medium sized onions sliced into pieces, tomato (sliced), potato (cut into medium sized pieces), two tbsp chicken masala powder, one tbsp coriander powder, one tsp Kashmiri chilli powder, one tsp ginger-garlic paste, one cup thin coconut milk, curry leaves, three tbsp coconut oil, mustard seeds, water, salt to taste, half tsp black pepper powder, two tbsp yogurt.
Method:
Clean and cut the chicken into medium sized pieces and marinate it with the above ingredients. Refrigerate it for an hour. Heat a kadai or non stick pan and add coconut oil. Splutter mustard seeds and saute the sliced onions and curry leaves till the onions become translucent. Reduce heat, add chilli powder, coriander powder, chicken masala powder, ginger paste, garlic paste and saute for two minutes. Add the chopped tomato pieces along with little salt and saute well till the tomatoes are pulpy and mashed. Add the potato and chicken pieces to the kadai and add a cup of water.
Reduce heat and simmer, covering the pan until the chicken is tender and cooked. This may take around 25-30 minutes depending on the chicken pieces used. Stir the chicken curry occasionally while it gets cooked. Finally reduce heat, add coconut milk and stir gently. Cover and cook for another couple of minutes.
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