Chicken in Red Curry

Ingredients:
1 lb of chicken (Use whole pieces on the bone or dice smaller pieces of boneless meat)
1 large onion, diced
1 medium tomato, seeded and diced
1 medium green chili, seeded and diced
1 tablespoon of crushed garlic
1 tablespoon of grated ginger
3 teaspoons of Kashmiri chili powder*
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon dried fenugreek leaves
1/2 teaspoon of turmeric
1 teaspoon of salt
1/4 cup of tamarind water
1/2 cup of coconut milk
1 tablespoon of oil

*Kashmiri chilies are much sweeter and less spicy that traditional red chili powder. Use according to your spice tolerance.

Directions:
Heat oil in pan over medium heat
Add onions and sauté until soft, about 5 minutes
Add ginger/garlic paste and green chilies and sauté 3 minutes
Add tomatoes and cook several minutes until soft
Add chili powder, coriander, cumin, fenugreek, turmeric and salt to the mixture, stirring often to allow the spices to roast
Next add the chicken to the cooked paste and coat evenly
Allow the chicken to cook for 5 minutes
Add tamarind water and coconut milk, bring to a boil
Once the curry has boiled, lower the temperature and simmer
Cook for 35-40 minutes until the chicken is fully cooked