500 g chicken – cleaned and cut into ‘curry-size’ pieces

coconut milk

1-2 green chilli

1 onion – finely sliced

For the masala

5 cloves

4 – 5 Kashmiri chilles

4 garlic cloves – chopped

1/2 tsp haldi

1 tsp jeera

2 tsp coriander seeds

1/2 -1 inch cinnamon

Getting ready

Wash and cut the chicken. Add 1-2 tsp of salt and keep aside.

Grind all the dry spices to a fine powder and then add the chopped garlic and a little water and grind to a fine paste.

Putting the curry together

Put 1-2 tbsp of oil in a pan and fry the onions on medium heat til golden brown.

Add the chicken and the masala to the pan and fry well so the chicken gets a little colour.

Add coconut milk and a little water, cover and cook on low heat until the meat is cooked. This can take 20 – 30 mins or more based on the size of the chicken pieces. Taste the curry once the chicken is cooked and add salt a little vinegar and 1-2 green chillies to taste. If you add chillies, then cook for a further 5-10 mins.

This chicken curry usually tastes great the next day!