Chicken Curry with Coconut Milk (no grinding) - Jean

Recipe by Jean Pereira

Ingredients:
800 gms chicken
2 small potatoes (cubes)

1 tsp jeera seeds
1 tomato (chopped)
1 onion (chopped)
1" ginger (finely chopped)
3 cloves garlic (finely chopped)
2 tbsp tomato paste
1 chicken stock cube (dissolved in 1 cup water)
1 cup thick coconut milk
1 tsp kashmiri chilli powder
2 tsp tandoori powder
1 tsp bafat powder
1/2 tsp cayenne powder
1/2 tsp turmeric
2 tbsp olive oil

2 tbsp chopped coriander leaves (garnish)
salt to taste

Steps:

1. In a vessel, heat oil. 
2. Add the jeera and chicken and fry on medium heat for 5 minutes till the chicken is no more pink.
3. Add the onion, ginger, garlic, and the spice powders and mix well. Cook for 2 minutes. 
4. Add the tomatoes, potatoes, tomato paste, chicken stock, coconut milk and salt. Continue cooking till the curry reduces to the desired consistency. 
5. Garnish with coriander leaves. 
6. ENJOY!