Chicken curry

Directions

1. Place half the sliced onion, 6 curry leaves,  pepper corns, cumin seeds, ginger , garlic, curry powder, tumeric and chillies ( if using) into a  blender with a few tablespoons of water and a pinch of salt and grind to a fine paste. 

2. Heat a pan with oil about 2-3 tbsp and add the chicken pieces and stir fry to brown a little, add the ground onion paste, along with cinnamon and cardamon pods and mix well. 

3. In a  measuring  jug , or mug measure  100 ml of coconut milk and add water till  300 ml mark ( thats 200 ml water).  stir in tomato paste and stir this into the  chicken . Bring to a boil , lower heat, cover and simmer gently till chicken is cooked through.

4. While the curry is cooking , heat a separate frying pan with 2 tbsp oil or use ghee if you like for more flavor, and  fry the remaining sliced onions, curry leaves and pandan leaf, stir fry till the onions caramelize. 

5. Check the curry, taste and  add salt to taste,  stir n the caramelized onion mixture and stir well. Stir in the remaining coconut milk and cook , over a low heat for 1 -2 minutes. Squeeze the lime juice and remove from heat.

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