Exquisite Chicken Curry Special

1Heat the vegetable oil (2 tablespoons) in a large pot over medium heat.

2Add the cumin seeds (1 teaspoon) and let them sizzle for a few seconds until fragrant.

3Add the chopped onions (2 large) and sauté until they turn golden brown.

4Stir in the minced garlic (4 cloves) and grated ginger (1 inch), cooking for another minute until aromatic.

5Add the pureed tomatoes (2 large) and cook until the mixture thickens and the oil starts to separate from the masala, about 5-7 minutes.

6Sprinkle in the curry powder (2 tablespoons), garam masala (1 tablespoon), turmeric powder (1 teaspoon), coriander powder (1 teaspoon), and salt. Mix well and cook for another 2 minutes to toast the spices.

7Add the chicken (2 lbs) pieces to the pot, stirring to coat them in the spice mixture. Cook for about 5-7 minutes until the chicken (2 lbs) is browned on all sides.

8Pour in the coconut milk (1 cup) and add enough water to cover the chicken (2 lbs). Bring to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the chicken (2 lbs) is cooked through and tender.

9Add the slit green chilies (2) and adjust seasoning with salt and pepper as needed. Simmer for an additional 5 minutes.

10Remove from heat and stir in the chopped cilantro before serving.