• Cooking Time: 1 hour
• Servings: 4 servings
• Preparation Time: 30 mins
• Wet masala:
• 2 oz. Fresh ginger, fine dice
• 1 1/2 tsp. Turmeric, ground
• 1 1/2 tsp. Coriander seeds, ground
• 1 tsp. Cumin seeds, ground
• 1 tsp. Cayenne pepper
• 1/2 tsp. Fenugreek, ground
• 18 fl.oz. Coconut milk, unsweetened
• 8 oz Onions, small dice
• 2 tsp. Garlic, crushed
• 1 fl.oz Clarified butter
• 3 lbs Roasted chicken
• Salt and pepper to taste

1. Make the wet masala by mixing the ginger, turmeric, coriander seeds, cumin seeds, cayenne pepper, and fenugreek; and add just enough milk to form a paste.
2. Stir-fry the onions and garlic in the clarified butter until golden brown.
3. Add the wet masala to the onions and stir-fry for 8 minutes.
4. Add the chicken pieces and cook, turning frequently for 6-8 minutes.
5. Add the remaining coconut milk, salt and pepper. Bring to a boil, cover and reduce to a simmer. Cook until chicken is done, approximately 45 mins.

This recipe was really delicious and easy.