Spicy Chicken Curry with Coconut Milk

We are used to having chicken curry usually red in color. I wanted to try something different today yet yummy so went with it. I usually prepare fish curry with coconut milk powder, followed the same here. I rarely use fresh coconut and hence  the quick method :)

Lets see what it took to get the curry prepared.

Tempering:
Cooking Oil, Mustard seeds, Cumin seeds, Fresh curry leaves.

Boneless chicken 500 gm (curry cut). (No need to marinate)
Coconut milk powder ( I used Maggie's small packet) - 3
Empty the content of pack in a large bowl, pour warm water. Make about 400 ml of milk.

Finely chopped large onion -1
Finely chopped small tomato - 1
Paste - Ginger + garlic + Green Chilies (I used 5 long chilies)
Coriander & Cumin Powder - 1 tbl spoon each
Turmeric Powder - 1/4 Tbl spoon
Salt as per taste
Coriander leaves for seasoning
Masala powder (Optional)
[2 elachi, 1 aniseed, 2 cloves, 1 cinnamon stick, fennel seeds, pepper. Crush in blender or powder them. Not fine powder though]

Preparation

Heat oil in a non-stick kadai/pan. Add all tempering ingredients.
Add Onion and saute till brown, then add tomato repeat the same. These veggies would get melted in the gravy

Then add the prepared coconut milk, give a nice stir. Let the flame be medium.
Mix in all the powders (coriander, cumin, turmeric)
Add the paste of ginger, garlic and chili
Add salt, stir again. Check the taste now, add more chilli paste if needed.
Let the sauce cook for about 10 minutes. If its a large pan, cover and cook else leave it open.

Once done, add the chicken and cook for about 20 - 30 minutes in low/medium heat. No need to add water until unless its necessary.
Stir occasionally, and check the seasoning taste again.
You can add salt/chilli if needed again.

Chicken would take approx 30  min to get cooked, and it would be real soft.

Finally add the coriander leaves, and the crushed masala powder. That finishes the gravy.

Note: Whole dish preparation and cooking would take 1 hour :(