Bengali Coconut Chicken Curry

2 lbs chicken
½ cup finely chopped onions
1 tablespoon ground ginger
1 tablespoon ground coriander
1 teaspoon ground garlic
1 teaspoon chili powder
1 teaspoon salt
¾-1 ½ cup plain yogurt
¼- ¾ cup cooking oil
½ cup thick coconut milk

Cut chicken into either bite sized pieces or larger pieces. Except coconut milk, combine all ingredients in a saucepan, mix well. Cover and cook over a medium heat for about 25 minutes.

Add coconut milk. Cover and keep over a low heat, stir from time to time. When meat is tender, gravy is thick and oil surfaces, remove from heat. (If curry is too thin, mix cornstarch with water and add slowly a little at a time.)

Serve with porotas or nan and salad. Makes 8 servings.

I often change this recipe to my own tastes. Keep similar proportions but you can use more yogurt and less oil for a healthier recipe. Depending on what you want, add more spices, coconut milk, chicken, etc.

I used to make this for my girl-friends in high school. Many of them are now making it themselves because they liked it so much.