Heat 1 Tbsp. of oil in a pan. Add diced onions; stir until they are golden in color. Add ginger and garlic, fry for ½ minute. Add tomatoes, water, garam masala, turmeric and chile powder and cook for a minute or two. Pour mixture into a blender until pureed. Add chicken to a pot along with coconut milk. After it starts to boil, let it simmer for 5-7 minutes or until the meat is tender.
Heat remaining 1 Tbsp. oil in a fry pan. Add mustard seed, fenugreek seed, cumin seed, and lentils, then fry until the mustard seeds start popping. Add whole red chiles and stir until mixture turns a darker color. Add curry leaves. When the leaves become soft, take them out. Add tomato puree and cooked chicken to pot and mix all of the ingredients together with a ladle.
Serve hot, garnished with cilantro.
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