Sunday Spl Chicken Curry

This is my mom's recipe. This is very very simple but tasty gravy, we always try to keep the cooking time short in Sundays so that we can have more time in the weekend, this is very time saving and if you keep the onions ready the day before you prepare, it becomes more simple. I won't have any other special side dish with this gravy, just one egg and onion-cucumber raitha will do.

Ingredients
1/2 kg Chicken
2 cups chopped Shallots
3/4 cup chopped Tomatoes
2 Slit Green chillies
1 1/2 tablespoon Ginger garlic paste
1 tablespoon Chicken masala powder (Optional)
1 tablespoon Chili powder
1 tablespoon Coriander powder
1/2 teaspoon Turmeric powder
1/2 cup coconut milk(optional)
1 Bay leaf
2 Cloves
2 Cardamon
2 inch Cinnamon 
Handful Curry leaves
Coriander leaves
Oil and Salt

Method

• Clean chicken, In a deep bottom pan, add chopped onions, tomatoes, ginger garlic paste, chicken powder, coriander, chili, turmeric powder, salt and 2 cups of water.
• Let it boil for some mins, wait until chicken and onions are well cooked(may take 15 mins), Stir occasionally.
• When all ingredients are well cooked, add the coconut milk.
• In a separate pan, add oil, bay leaf, cloves, cinnamon, cardamon. When it splutters, add the curry leaves and pour this tempering to the gravy. Let it boil for a couple of mins.
• Garnish with Coriander leaves, slit green chilies and Serve hot.

Note

• If you do not have shallots at home, you can use onions but definitely the taste differs.
• When you are adding onions in the pan, no need to add oil, oil is required only in tempering.
• When it is boiling you can finish your rest of the work.:p