Malabar Chicken

1/2 kg boneless chicken cubed.
2 tblspoon ginger garlic paste
4 medium sized chopped onions
100 gms tomato puree

20 curry leaves - more the merrier
1 carton dabur homemade coconut milk.
1 tblspoon Everest Malabar chicken masala - can be substituted with garam masala and a pinch of sambhar masala
red chilli powder - to taste
salt to taste
oil
hing to taste
turmeric to taste

Heat 2 tblspoon oil, add a pinch of hing and turmeric. Add the ginger garlic paste and onions. Let the onions fry for sometime. After they start to go from pink to brown, some the tomato puree.

Let this fry again till the puree starts to turn brown. To this add the malabar chicken masala.

Add salt and remove from fire. Put this in a blender and blend it to an almost smooth consistency. Keep aside.

Now heat another tblspoon of oil and add 12-13 curry leaves. To this add some turmeric and add the chicken. This keeps the cubes intact in the gravy. Add some salt. Let the pieces cook for about 5 minutes with lid on.

Now to this add the paste and a little bit of water. Let this come to a boil. Then reduce the flame and add the coconut milk and let it simmer for a couple of minutes till the coconut no longer tastes raw.

Ready to serve.

Tip: You can garnish with a tadka of oil+curry leaves + dried red chilli. Do not stir after you add this for a good visual effect :)

Thanks to my mavshi, Dr. Neela Desai! :)