We liked it! My Indian landlady from days of yore showed me that you take chicken pieces (legs, thighs, wings, breast, etc., and whack them into smaller bite size servings) leaving the bones in, and fry them in hot oil until they nicely dark brown. Then you toss in the spices and add a blended puree of the cooking liquid blended with your onion and ginger and cook it up until the chicken is tender, adding ample salt. I concur -- using diced tomatoes is much more appropriate than tomato sauce or puree' and adds a lighter tomato flavor which is better. Cook the chicken in the tomato dices and liquid, until it's tender, then at the last 5 minutes add the coconut milk for best flavor. Trust me, this is worth whole spices, just tell the kids to fish them out. Serve with naan, or tortillas, or other flat bread, and a dish of rice -- add a steaming bowl of broccoli and you have your meal done! Remember diced tomatoes in juice, not tomato sauce, cook until the chicken is done and well coated with the spice mixture and wait to add the coconut milk until the last few minutes for best flavor.
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We liked it! My Indian landlady from days of yore showed me that you take chicken pieces...