3 lbs chicken, cut into pieces
1 onion, chopped
2 -3 hot chili peppers, minced
2 tablespoons fresh ginger, peeled and minced
2 tablespoons garlic, chopped
1⁄4 cup oil or 1⁄4 cup ghee
1 tablespoon curry powder
2 teaspoons cumin seeds or 3⁄4 teaspoon ground cumin
2 cups chopped tomatoes or 2 cups tomato sauce
2 cups coconut milk (15-ounce can)
salt and pepper
1⁄2 cup cilantro, chopped
Add the onion, chiles, ginger and garlic to a food processor or blender and process until smooth. Add a little water if necessary.
Heat the oil or ghee in a large pot or wok over medium flame. Add the onion puree, curry powder and cumin and sauté, stirring frequently, for 5 to 8 minutes, or until cooked down. Stir in the tomatoes and simmer for 3 to 4 minutes. Then add the chicken, coconut milk, salt and pepper. Reduce heat to low and simmer, covered, until the chicken is cooked through and tender, anywhere from 30 minutes to an hour. Add more water as needed. Adjust salt and pepper, to taste.
Stir in the cilantro. Serve with with rice or chapatti.