This is a relatively easy to make chicken curry, especially when you have company. The coconut milk tempers down the heat a little and also gives it a richer sauce than other chicken curries. If you cook Indian food, then the spice powders used here are the most commonly used ones, so you won't have to go spice shopping just for this. This can be easily adapted to make an egg curry too, with hard boiled and peeled egg, instead of the chicken.
Heat the oil in a heavy bottomed pan. Add the red onion, ginger and garlic to it. Saute till the raw smell of garlic disappears and the onions become translucent.
Now add the turmeric powder, red chilli powder, coriander powder, cumin powder and the garam masala to the pan and saute well for a few minutes.
Add the chopped tomatoes to this and saute till the tomatoes are soft and the oil rises to the sides. Add the salt too.
Now mix in the chicken pieces and cook covered for 10 minutes or so on medium heat, till the chicken is cooked through. Sprinkle a little water if the chicken sticks to the pan.
Once the chicken is cooked, add the coconut milk to the pan. Once it starts to bubble, switch off the heat. Garnish with shopped
Serve with cooked rice, rotis, naan etc.