Prep time: 10 minutes, not including time to make onions or garlic paste
Cook time: 25 minutes
Recipe from Ruta Kahate's "Quick-Fix Indian."
2 pounds chicken thighs and legs, skinned
1 1/2 tablespoons coriander seeds
1/2 teaspoon fenugreek seeds
1 1/2 teaspoons cumin seeds
4 whole black peppercorns
1/4 cup canola or peanut oil
1 1/2 teaspoons garlic paste (see recipe at right)
15 fresh curry leaves (available at Indian markets)
1 teaspoon turmeric
1/2 teaspoon cayenne, or more to taste
2 cups brown onions (see recipe at far right)
1 cup water
1/2 cup canned coconut milk, whisked well
Dry chicken. Sprinkle all over with salt and set aside.
Place coriander, fenugreek, cumin and peppercorns in a spice grinder and pulse until finely ground.
Heat oil in a large wok or pan over medium-high heat. Sauté garlic, curry leaves, turmeric, cayenne and ground spices, stirring constantly, until fragrant, 3 minutes.
Add chicken. Cook, stirring constantly, over medium heat for 5-7 minutes, until chicken is browned. Mix in brown onions and water; bring to a boil. Turn down heat and simmer, uncovered, until chicken is cooked, about 10 minutes. Slowly stir in the coconut milk and simmer 5 minutes more.