Sindhi Chicken Curry

Some friends of ours had us over for dinner one night and made this amazing dish. I was head over heels for it and since then have made it at least four times. I have altered the original recipe though. Instead of using yogurt, I choose to use coconut milk (I only did this because dairy makes me sick and bloated) and substituted chicken breasts for the thighs. Serve it over basmati rice.

Sindhi Chicken Curry
Serves 12
adapted from Big Oven

Ingredients:
1 cup coconut milk (or plain yogurt)
1 teaspoon cornstarch
2 tablespoons vegetable oil
2 cups of onion, finely chopped
1 tablespoon ginger root, peeled and finely chopped
1 tablespoon garlic, finely chopped
4 teaspoons serranos, finely chopped
6 large chicken breast, halved
1 tablespoon coriander powder
2 teaspoons cumin powder
3/4 teaspoon turmeric
3/4 teaspoon cayenne pepper
28 oz diced tomato with liquid
1/2 cup cilantro
2 teaspoons salt
1 1/2 teaspoon garam masala
1/4 cup cilantro for garnish

Instructions:
1.Stir yogurt (or coconut milk) and cornstarch together.
2. In a large saucepan heat oil over medium-high heat. Add onions and saute until beginning to color, 6 to 8 minutes. Reduce heat to medium and saute onions until dark golden brown, 8 minutes longer.
3. Stir in ginger, garlic and chilies. Saute for 2 minutes. Increase heat to medium-high. Add chicken and brown well, 6 to 8 minutes.
4. Reduce heat to medium. Sprinkle coriander, cumin, turmeric and cayenne pepper over top of chicken. Mix well and cook for 2 to 3 minutes.
5. Add tomatoes, yogurt mixture, 1/2 cup cilantro and salt. Mix well. Cover and bring to a boil.
6. Reduce heat to low and simmer until chicken is no longer pink inside, about 25 minutes.
7. Turn off heat. Stir in garam masala and 3 tbs. cilantro (or more cilantro to taste).
8. Garnish with remaining cilantro before serving.