Chicken Kholapuri

Memories,  when I was 'walking out' with my Hubby he cooked me this curry a long long time ago and it has remained a favourite ever since.  Don't be put off by the amount of chillies in the recipe as they are whole and only added at the end of cooking.  A type of garnish I suppose unless one of the family likes more heat and then they can tuck into a whole cooked chill.

Ingredients
1kg chicken thighs, boned and skinned
1 large onion, roughly chopped
4 cloves of garlic, roughly chopped
1 inch cube of ginger peeled and roughly chopped
4 tbsp sunflower oil or ghee
1 teasp turmeric
2 teasp ground coriander
1 1/2 teasp ground cumin
1 1/2 teasp chilli powder
1 tin of tomatoes
Salt to taste
100 mls water
4 whole green or red chillies
1 teasp garam masala
2 tbsp chopped coriander leaves.

Method
Place the onion, garlic and ginger in a blender and blitz  into a puree, add a little water if needed.
Heat the oil over a medium heat and add the liquidised ingredients.  Stir and fry for 5 minutes.
Add the turmeric, coriander, cumin and chilli powder, adjust the heat to low and fry for 5 minutes stirring frequently.
Add half the tomatoes stir and cook for 3 minutes.
Now add the chicken, stir and cook until the chicken changes colour (4-5 minutes) and add the rest of the tomatoes and any juice.
Add salt and water, bring to the boil, cover and simmer until the chicken is tender.  Stir occasionally to ensure that the sauce does not catch on the bottom of the pan.
Add the whole green chillies and garam masala, cover and simmer for 10 minutes.  Remove from the pan and add the coriander leaves before serving with boiled basmati rice.

OR put into your slow cooker on low and leave it to mellow for an hour until you are ready to serve. It always tastes better the following day.