Chicken Curry

Ingredients               

• Chicken: 1 kg (washed, cut into bite sized pieces)
• Yogurt: 1/2 cup (curd)
• Lemon juice: 1/4 lemon
• Turmeric powder: 1/4 tsp
• Coriander powder: 1 tbsp
• Cumin powder: 1/4 tsp
• Red Chili Powder: 1 1/2 tsp
• Red Onion: 2 (large, finely chopped)
• Garam masala powder: 1 cardamom, 1/2 " cinnamon and 5 cloves finely ground
• Star anise: 1
• Cinnamon: 1"
• Thick coconut milk: 3/4 cup
• Coriander leaves: 2 tbsps (finely chopped for garnish)
• salt to taste
• Oil: 2 tbsps
• Make a paste:
• Green chilies: 3
• Ginger: 1 1/2" piece
• Garlic: 6 cloves

Method

1. Marinate the chicken in yogurt, coriander pwd, cumin pwd, turmeric pwd, lemon juice and half of the ground ginger-garlic-green chili paste for 10 mts.
2. Heat oil in a cooking vessel, add the star anise, cinnamon stick and chopped onions and fry for 4 mts. Add the remaining ground ginger-garlic-green chili paste and saute for 4 mts. Add red chili powder and mix.
3. Add the marinated chicken and cook on high heat for 4 mts, mixing once in a while.
4. Reduce to medium heat, add salt and mix well. Let the chicken cook in this paste for 8-10 mts, uncovered. Cook till oil separates. Add 1 1/2 cups water and mix. Bring to a boil, reduce flame and cook for 13-14 mts.
5. Finally add garam masala pwd, mix well. Add thick coconut milk and cook on medium flame for 3-4 mts. Turn off heat and garnish with fresh coriander leaves.
6. Serve hot with white steamed rice, coconut rice, any flavored or rotis.