Coconut juice chicken curry

When I was a working professional (not too long ago :-)), I was always on the look out for recipes that could be cooked in minutes and were not too complicated to follow. My MIL (mum-in-law) is an excellent cook and has been an inspiration to me in more ways than one. She always made cooking seem an easy, effortless and enjoyable experience. I can certainly say this is the first recipe I borrowed from her after I got married and realized that I'd have to cook at least on weekends. How long could one live on take aways ! 

This chicken curry is simple to make, has delicate coconut flavors and is mildly spiced. This dish has a specific garam masala powder that comes in handy while cooking other stuff as well, specially meat. More recipes to follow that will have this garam masala powder.

Goes well with pulao or pao.

Garam Masala powder:
Jeera - 1 tbsp
Peppercorns - 1 tbsp
Cinnamon - 4 inches
Cardamom - 6 nos
Cloves - 15 nos
Turmeric - 1/2 tbsp
Grind to a powder.

Ingredients:
Chicken - 1 kg
Onions (Large) - 2 no (sliced finely)
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Garam masala pwd - 1 tbsp * (from above)
Green chillies - 2 nos (finely chopped)
Coconut milk - 2 cups
Vinegar - 1 tbsp
Oil - 2 tbsp
Salt - as per taste

Garnish: (optional)
Chopped coriander leaves

Method:
1) Cut the chicken into medium pieces. Wash the chicken, apply salt and keep aside.
2) Heat oil in a pan, fry sliced onions till brown. Add ginger garlic paste, fry well.
3) Add the chicken pieces, fry on high heat till the water evaporates. This rids the chicken of the raw taste.
4) Add the garam masala powder, and fry well.
5) Add 1 cup water and bring to a boil. Cook on slow flame till the chicken is cooked.
6) Add two slit green chillies, and vinegar. Lastly add coconut milk. Simmer for two mins, check for taste and spice. Garnish with coriander leaves.