Coconut Chicken Curry: Madras 

2 ¼ lb broiler chicken, skinned & cut into 4-6 pieces

½ cup cooking oil, preferably ghee

2 tsps salt, to taste

3 onions, finely sliced

½ tsp Chilli powder

1 tsp turmeric

½ tsp garlic paste

½ tbsp ginger paste

1 tsp black pepper powder

1 ¼ cups coconut milk

18 oz tomatoes

1/3 cup green coriander leaves only

Method

Lightly steam or single boil the tomatoes, Puree and strain.  Keep aside.  Heat the oil or ghee.  Fry the onions till light brown, then add the single-fry masala and fry for half a minute.  Add the follow-up masala and salt and stir fry for about 5 minutes.  Add the pieces of chicken, stir fry and simmer for another 10 minutes, or until the water from the chicken evaporates.  Add the during-cooking masala of coconut milk and the tomato puree.  Cook on slow fire until the chicken is tender.  The consistency should be of a thick sauce.

Transfer to a serving bowl and sprinkle with the garnish masala. 

Note: Serve with boiled rice or any oriental bread.  Tortillas go well with this dish.  Only broiler chicken should be used to prepare this curry.