Chicken Kurma

• Chicken- 2 lbs. (wash and cut into pieces)
• Onions- 2 (chopped)
• Tomatoes- 2 (chopped)
• Grated fresh ginger- 1 inch piece
• Chopped garlic- 7 cloves
• Red chili powder- 1 1/2 tsp
• Turmeric powder- 1/2 tsp
• Salt
• Fresh coconut milk- 2 1/2 cups
• Oil- 2 tablespoons
• Cinnamon stick- 1
• Bay leaves- 2
• Chopped cilantro (coriander) leaves

Grind the ginger and garlic to make a paste. Put the chicken pieces in a pan. Add ginger-garlic paste to the chicken pieces. Then add the chopped onions, tomatoes, red chili powder, turmeric powder and salt & mix well. Add a cup of water and boil until the chicken is tender.

Heat oil in a pan and add the cinnamon & bay leaves and fry for few seconds. Then add the boiled chicken with the masala. Pour the coconut milk and 1/2 cup of water and cooked for 15-20 minutes or until the raw smell of the coconut vanishes. Garnish with chopped coriander leaves. Serve hot with plain rice or puris, chappathis or idlis or dosas.