You know winter is setting in when you are scared of early morning cold water more than anything.

To be honest, inside my body winter always reigns. I am one of those people who are doomed to always feel cold no matter the weather.

I even had a name during my college days – “Girl with a jacket!”

The golden rays of sun shining down have very little or no effect on my freezing fingers and cold toes. So, with time I have learnt to embrace my inner Elsa.

Even though winters can be a bit of a struggle I love them because winters bring with them Diwali followed by Christmas and New Year celebrations.

Plus I don’t feel the need to exercise as I tend to burn more calories shivering and layering myself with sweaters. Did you see how I just put a positive spin on being cold? 😉

Anyway, enough of my winter rant and let’s focus on the recipe.  Chilly weather for me means cooking warm and spicy food dishes so it was only fitting to make this SPICY INDIAN CHICKEN CURRY.

There are so many chicken curry recipes out there as every region has their own version but this is the recipe that I grew up eating.

The aroma that comes from the spices from this dish will perfume your dinner table.  Even though it has lot of spices it is not actually that spicy but if you do not fancy eating spicy food then just add few tablespoons of yogurt to suit your taste buds.

Prep Time: 20 minutes
Cook time: 40 minutes
Served : Hot

Ingredients:

2 pounds skinless, boneless chicken breast cut into bite size pieces.
2 teaspoons salt
½ cup cooking oil
½ cup grated coconut
1 ½ cups chopped onion
1 tablespoon minced garlic
1 ½ teaspoons minced fresh ginger 
1 ½ tablespoon garam masala powder
1 ½ tablespoon chicken masala powder ( I have used Shan Chicken Curry powder)
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon kasuri methi
1 teaspoon red chilli powder/paprika
1 tablespoon water
1 cup chopped tomatoes
1 tablespoon chopped fresh cilantro
1 teaspoon salt or to taste
½ cup water

Method:

1. Marinate the chicken with salt and pepper and let it sit for about 20 minutes (If you enjoy garlicky flavors in your food then you can add in some minced garlic in the marination mix)
2. Heat oil in a large skillet or pan over high heat; use about half a tablespoon of minced garlic and ginger and partially cook the chicken, until it is slightly golden brown. Transfer the chicken breasts to a plate and set aside.
3. Reduce the heat under the skillet to medium-high; add the  onion, remaining garlic, and ginger to the oil in the skillet and cook and stir until the onion turns translucent. In another pan dry roast handful of grated coconut until slightly golden. In a blender, blend the onion and coconut mix and add it again into the skillet.  To that add in the curry powder, cumin, turmeric, coriander, red chilli powder or paprika, and 1 tablespoon of water into the mixture;
4. Keep stirring for about a minute and then add in the tomatoes, chopped cilantro, and salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour half cup water into the mixture; bring to a boil and make sure to turn the chicken so that it is coated with the sauce. Add in the the garam masala and chicken masala  along with some kasuri methi over the chicken.
   

   Tip: If you feel that the gravy is too spicy for your taste then add in one tablespoon of thick yogurt to reduce the spiciness.

5. Cover the skillet or pan and simmer until the chicken breasts are no longer pink in the center for about 20-25 minutes. Add some lemon juice on top and serve hot.
6. You can serve it with butter roti, naan, fresh jasmine or basmati rice.
   Enjoy this spicy curry with your friends and family and stay warm!