Ingredients:

• 3 lb bone-in, skinless chicken (breast or any preferred part)

• 1 small onion, chopped

• 1-2 green chilies, chopped

• 4-6 green cardamoms

• 4-6 cloves

• 10-12 curry leaves (optional)

• 1 stalk lemongrass, cut and bruised (optional)

• Small handful of pandan leaves/rampe (optional)

• 1 cinnamon stick (1 inch)

• 1 tsp fenugreek seeds

• 2-3 cups water (more if needed)

• 1 cup milk

Chicken Marinade:

• 1 Tbsp minced fresh ginger

• 1 Tbsp minced fresh garlic

• 1 tsp turmeric

• 1-2 Tbsp red chilli powder (to taste)

• 1 can tomato sauce (8 oz)

• 1-2 Tbsp curry powder (to taste)

• Salt and pepper

Instructions:

1. Cut the chicken into pieces and mix with the marinade made of ginger, garlic, turmeric, red chilli powder, tomato sauce, curry powder, salt, and pepper. Marinate for 20-30 minutes at room temperature or up to 4 hours in the refrigerator.

2. Heat 2 Tbsp of canola oil in a large pot. Add the onion, green chilies, curry leaves, lemon grass, pandan leaves, cloves, cardamoms, cinnamon stick, and fenugreek seeds. Sauté for 2-3 minutes.

3. Add the marinated chicken to the pot and fry for another 3-5 minutes.

4. Pour in the water and simmer on high heat until the chicken is cooked. Season to taste with additional chilli powder, curry powder, and salt, if needed.

5. Finally, add the milk and simmer for a few more minutes. The curry is now ready to be served with rice, roti, chapathi, naan, or bread. Enjoy!