Chicken in coconut milk

This is the first curry I learnt to make myself. When friends asks me about my cooking in the olden days, I would say  'Well I learned to make chicken curry!!! Thats a start...'. 

Long gone are those days ... Now the list doesn't end with just a chicken curry and I am totally bragging about my little culinary journey to everyone !!!..What more can I say 'I am loving it !!!'

Okii, back to chicken curry...This is my trusted recipe..I make this curry every time when we have guests... Initially I used to stick with exact proportions... but now a days I vary the proportions following that moments' instincts....Some times I use tandoori masala or other masala powder to give a different twist... othertimes I add Allspice powder Amma (my mother) gave me instead of the different spices .... But I always mentally follow this base recipe....

Recipe:

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To marinate:

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1. Chicken               -  1 lb boneless, cut into small pieces and dried with paper towel.
2. Red chilli powder  -  1/2 tbsp
3. Turmeric powder  -  1 tsp
4. Salt
5. Lemon juice        -  1/2
6. Yoghurt              -  2 tbsp
7. Pepper               -  1 tsp

Combine all the ingredients and Marinate the chicken for 1-2 hrs in refrigerator.

1. Oil
2. Cloves                        -   3
3. cardamom                  -   3
4. cinnamon                    -  1"
5. Onion                         -  1 1/2 big chopped 
6. Garlic                         -  1/2 tbsp minced
7. Ginger                        -  1/ 2tbsp minced
8. Green chilli                  -  2 nos chopped.
9. Mustard seeds
10. Coriander powder         -  1tbsp
11. Red chili powder           -  1/2 tbsp
12. Chicken masala powder -  1 1/2 tbsp
13. Turmeric powder          -  1/2 tsp
14. Tomato                       -  2 big chopped
15. Thick coconut milk         -  1/2 cup.

1. Heat Oil. Splutter mustard seeds.
2. Crush the spices and add to the oil.
3. When the aroma comes add in the minced ginger, garlic and green chilli.
4. Now add the chopped onions and saute on medium heat till it gains a golden brown color. 
5. Add in coriander powder, red chili powder , turmeric powder and chicken masala powder. 
6. Saute till the raw smell is gone and oil starts to appear. Cooking the masala  at this stage is important or else it will give a raw taste when the curry is made.
7. Once the masalas are cooked well, add in the chopped tomatoes and salt.
8. Cover the lid and let the tomatoes cook completely stirring it now and then. Again check for the raw smell of tomatoes. Cook till the raw smell of tomato is gone completely. Now the whole thing start to resemble like a paste. Check for salt, add if necessary.
9. Now add in the marinated chicken with little water.
10. Cover the lid. Reduce the heat and let the chicken slowly cook in the masala.
11. Once the chicken is cooked, pour the thick coconut milk and simmer. Do not let it  boil but make sure the coconut milk is cooked...
12. Let the curry sit for a while. This helps each of the chicken pieces to get more flavored with the masala...
13. Serve and enjoy..:)

Once coconut milk is added, curry will not stay fresh for the next day. What I do is I take half of it from step (10) and add coconut milk. The rest of the chicken curry is dried up on high heat. No watery content should be left.  It should resemble like  fried chicken pieces. When completely cooled, it is refrigerated in a dry container. Next day heat the chicken pieces in a saucepan, add the coconut milk and simmer.