Kerala Chicken curry

Meeta of What's For Lunch, Honey?, the creator of Monthly Mingle is organizing Bollywood Cooking for us to experience and share Indian cuisine. Since Iam enjoyed and used to cook Indian food i'd like to join in this event. I love Indian curies because they are spicy and rich in flavour ;)

I had been craving to eat curry and chapaties recently, but iam too lazy to cooked. As usual weekend is caming up and reason to be lazy and dined out hihihihi. Finally i made the tradional Kerala chicken curry. While iam searching recipe through my recipe book, the tv show was caught my attention. But sorry i forgot who was the host. Anyway i take alook on the show and start right down the recipe.This recipe tasted great, and was extremely easy to do. And here i shall share it with you ;)

4 Green Chillies, finely chopped, seeds and all
2" Root Ginger, grated

3 table spoon oil

1 big size onion
2 cloves of Garlic

1 teaspoon Hot Chilli Powder (kashmiri chili powder)
1 teaspoon Ground Coriander
½ teaspoon Ground Turmeric
½ teaspoon Salt
500g Skinless Chicken Breasts ( i used whole body)
2 medium Tomatoes, chopped
2 -3Potatos, cut into cubes
350 ml Coconut Milk ---> i skip the coconut milk and i use only water
pinch of Garam Masala

Direction:
Heat up 3 tablespoons of the oil in a heavy based pan and saute the Onion and Chilli for a few minutes. Then add the Ginger, Garlic, Chilli Powder, Coriander, Turmeric and Salt and stir into the Onions and once all covered, add the Chicken and fry gently for about 8-10 minutes. If the pan gets too dry and stuff starts to stick to the bottom, add a little of water. Next add the Tomato and Potato and stir in for another couple of minutes before adding about a third of the Coconut. Leave to simmer for about 6 minutes, then add the remaining Coconut Milk and further simmer for about 10 minutes until the potato and chicken are cooked. Then sprinkle of the pinch of Garam Masala and coriander leaves.

Serve hot with cpapati or steam basmati rice