2 skin less, boneless chicken breast halves (cut into 1-inch pieces)
3 tablespoons Canola oil
1 medium onion, grated in a food processor
4 cloves garlic, minced
1/2 teaspoon grated fresh ginger root
2 teaspoons coriander powder
1 teaspoon cinnamon powder
1/2 teaspoon black pepper powder
1/4 teaspoon clove powder
1 teaspoon paprika /red chilly powder
1/2 teaspoon turmeric powder
1 bay leaf (optional)
1/2 salt (add as per taste)
2 table spoon tomato paste or
you can use peeled and chopped large tomato
1 cup coconut milk or whole milk or low fat milk
Add 1 teaspoon of All purpose flour to the cold whole or low fat milk if you are not using coconut milk. Mix it well before adding. You may add plain water if you do not want to use any milk. But add 1 teaspoon of All purpose flour to the water and mix it well before using.
1 medium tomato sliced as shown in the picture
1 medium onion cut into rings as shown in the picture
Heat olive oil in a skillet over medium heat. Fry onion until lightly browned.
Add bay leaf. Stir in garlic and ginger. Add dry ingredients. Continue stirring for 2 minutes. Add tomato paste or chopped tomato and stir for another 2 minutes. Add chicken pieces and stir them for 2 minutes. Add the liquid milk/coconut milk/ water+flour.
Cover the pan and cook on low heat, for 20 to 25 minutes.
Remove Bay leaf before putting in the serving bowl.
Tastes nice with any Indian bread or plain rice or any bread of your choice.
Garnish as shown in the picture and keep the remaining in small side bowl.