Chicken Curry

Ingredients
5-6 drumsticks (cleaned) or 1-1.5 lb boneless chicken.
2 medium sized ripe tomatoes 1 med onion ~ chopped finely 

2 carrots, peeled & sliced (a)
1/2 bell pepper, deveined & sliced (a)

3-4 garlic  +1 inch cube of ginger, grated in a micrograter or finely minced

1/2 to 1 tsp chilli powder 

1 to tsp coriander powder 

1 tsp Garam Masala (opt) (b)
1 tsp of Curry powder

1 can Coconut Milk
Salt to Taste

Curry Prep:
1. Add 2 tbsps of oil to a sauce pan (preferably a one w/ lid). When it is hot, fry the onions till they are translucent. 

2. Add the Ginger & garlic grated to the onions and cook till the raw smell is gone (b)
 

3. Add chicken, salt. mix to give coat & get the outside layer cooked. 

4. Add the veges, give a coat, add chopped tomatoes, followed by canned coconut milk, curry powder & other powders 

5. Cook it covered on med-low flame for about 10 to 15 minutes or till the chicken is cooked. (c)

6. After turning off the heat, garnish with chopped coriandar leaves. Serve with rice, poori, chapati or naan

(a) Onions & tomatoes are must and other veges are merely for color, I either use carrot + zuchinni/green beans or carrot + green bell pepper or use tricolor bell peppers

(b) - Bay leaf or Anistar or Cinnamon stick can be used at this stage. But the Garam Masala has all these 3, use what you have in hand.

(c) - taste the curry, if u think it is spicy, then add some cream OR half n half OR beaten yogurt OR coconut milk. Or if you can add coriander powder if you have any.  

If you think it is less spicy, then add some Chili Powder. On adding coriander or chilli powder, always allow a boil for the powder to cook. You can smell the rawness gone in few minutes.