Madras Chicken Curry

Serves 6

1.5 kg chicken pieces or whole chicken
Oil
12 curry leaves
2 medium
onions, finely chopped
2 tsp chopped garlic
2 tsp chopped ginger
1 tsp ground turmeric
3 tsp (or less) chilli powder
3 tsp ground coriander
1 tsp ground cumin
1 large tomato or tom puree
2 small cinnamon
sticks
2 cups coconut milk

Heat oil, fry curry leaves, onions, garlic and ginger until soft. Add turmeric, chilli powder, coriander, cumin and fry for 2 mins. Add tomato stir well, cover and cook until tomato is pulpy, Add chicken and cinnamon sticks and stir well until chicken is coated with the spice mixture. Cover and cook for 30 minutes, or until chicken is almost tender. Stir in the coconut milk and simmer, uncovered, for about 15 mins longer. Serve with rice and accompaniments.