2-2 1/2
lb
chicken tights(Chicken breasts or chicken tenders can be used instead or in combination with the tights. )
2
Indian green chili peppers(Poblano or Serrano peppers can be used instead.)
1
handful of Cilantro
1
tsp
turmeric
4
cloves of garlic(Minced.)
2
inch long piece of ginger(Peeled and grated.)
1
medium onion(Sliced thin.)
1/2
tsp
salt
1
can/8oz/227gr tomato puree(Two large tomatoes, peeled and diced, can be used instead.)
1
cup water
1/8
tsp
red chili powder or cayenne pepper
1
tsp
garam masala
1
tbsp
sweetened coconut flakes
1
tbsp
cornstarch(Optional.)
Instructions
Finely chop green chilis and coriander leaves. Mince the garlic, peel and grate the ginger. Mix together. You can also blend all of these ingredients in a food processor instead of chopping and mincing by hand.
Prepare the chicken by cutting it into bite size pieces. Season with red chili powder, turmeric and salt. Add the mixture of ginger, garlic, green chili and coriander. Stir well and let it marinate in the fridge for at least 1/2 hour.
If you plan on using fresh tomatoes, this is the time to submerge them into boiling water for a couple of minutes. This will help with peeling the skin off.
Cool them, peel and dice finely. Set aside.
The sauce might be a little too loose. In this case, dissolve one tbsp. of corn starch in one tbsp. of cold water. Add this mixture to the curry dish, stir well, bring to a boil. The sauce should thicken substantially. Turn off the heat and serve.
Recipe Notes
All Indian spices are easily available online. Here is my favorite brand of: Garam Masala and Turmeric Powder (paid links).