Kozhi Curry

Though I am definately not a curry fan, I LOVE this dish. Please do try it.

From Worldwide Ward Cookbook
Kozhi (Chicken) Curry

4 tablespoon olive oil
1 teaspoon fennel seeds
1-2 cinnamon sticks
3 medium onions, finely chopped
7-8 garlic cloves, finely chopped or crushed
7-8 tomatoes, finely chopped
1/4 teaspoon chili powder (or 1/8 teaspoon for milder curry)
1 teaspoon turmeric powder
3 tablespoon coriander powder
1 teaspoon garam masala
1 pound chicken, cut into bite-size pieces
2 cups plain yogurt
1 cups cilantro, finely chopped or made into a paste
1 can coconut milk
Salt to taste

1. In a large frying pan, combine the olive oil, fennel seeds, and the cinnamon sticks; cook over medium heat until the cinnamon sticks open and the fennel seeds brown slightly (don't let them get too brown, or they will turn bitter).
2. Add the onions and saute until they turn golden brown. Note: This is the most important step in this recipe, and requires time and patience.
3. Stir in the garlic, cook for 1 minute, and add the tomatoes; cook until well done. (You may add 1 teaspoon of salt to accelerate the process.)
4. Add the spices one by one and mix well. Cook for 1 minute.
5. Add the chicken. Mix well; cook for several minutes, then stir in the yogurt. Cover and cook for 10 minutes.
6. Stir in the cilantro, coconut milk, and salt, then turn down the heat and cook until the chicken is done. Serve with rice or Indian bread.

Here is what the cook that submitted this recipe said: "I am from India and have lived in the United States for two-and-a-half years as an interpreter for the Church. Ever since I moved here, friends have asked me to cook Indian food for them. Of all the varieties of curries that I have prepared, the one most enjoyed is the South Indian Kozhi Curry recipe from my mom."
--Hannah Davidson, Bangalore 1st Branch, India Bangalore District, Bangalore, India