Madras Chicken Masala

Heat oil in a sauce pan, and sauté the onions, ginger and garlic pastes. When the onions are soft, add the curry powders. Sauté on low heat until brown. Next add the diced tomatoes and some salt. Allow it cook on medium heat for a few minutes until the oil separates. Turn the heat off and allow it to cool down

As it cools down, wash your chicken pieces and soak in some lemon juice and salt. I let this sit for about 30mins and then gave it a good wash

When the mixture is cool enough, put it in a food processor and process until you get a smooth paste

Heat some oil in the same pot and add the chicken pieces. Stir till the chicken pieces start to brown. When its well browned, pour in the paste. Mix well and coat the chicken with the paste. Allow this to cook for a few minutes

Add 1/2 cup of water and the coconut milk and bring to a boil. Cook until the chicken pieces are cooked through and the sauce will get thicker as well. Add some salt if needed

Once done, transfer the creamy chicken masala to a bowl and serve with some steamed white rice