CORIANDER CHICKEN

Adapted from ''Savoring the Spice Coast of India'' Time: 50 minutes

1/4 cup vegetable oil 2 cups thinly sliced onion 2 teaspoons minced garlic 2 teaspoons minced ginger 1 teaspoon minced serrano or Thai chili 10 to 12 fresh curry leaves 2 tablespoons ground coriander 1 teaspoon ground black pepper 1/2 teaspoon cayenne 1/4 teaspoon turmeric 1/8 teaspoon cinnamon 1/8 teaspoon ground cloves 1/8 teaspoon ground cardamom 1 1/2 teaspoons salt 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes 1/2 cup coconut milk 1/4 cup chopped cilantro, plus additional leaves for garnish. 1. In a large deep pan, heat oil over medium-high heat. Saute onions until edges are nicely browned. Add garlic, ginger, chili and curry leaves and fry for 1 minute. 2. Stir in coriander, pepper, cayenne, turmeric, cinnamon, clove, cardamom, salt and a few teaspoons of water to prevent spices from sticking. Fry for 2 minutes, stirring constantly. 3. Add chicken pieces and continue stirring over medium-high heat until the pink color disappears. Add 1/4 cup coconut milk and 1/2 cup water and bring to a boil. Reduce heat and simmer, covered, for 20 minutes. 4. Add remaining coconut milk and chopped cilantro, bring just to a boil and remove from heat. Check salt. Garnish with cilantro leaves and serve immediately. Yield: 4 servings.