Recipe: Cinnamon Chicken (Indian-spiced and how to make ginger-garlic paste)

CINNAMON CHICKEN

2 tablespoons sunflower oil
2 bay leaves
1 onion, sliced thinly
2 teaspoons ginger-garlic paste*
1 large tomato, chopped
1 1/4 pounds chicken drumsticks, skinned
1 teaspoon ground cinnamon, divided use
Salt
2/3 cup hot water
1 1/4 cups coconut milk

Heat oil in wok or heavy skillet. Add bay leaves and watch for them to change color. As soon as they do, add onion and allow to soften.

Stir in ginger-garlic paste and cook for a few seconds.

Tip in the tomato and cook until well blended and slightly mushy.

Mix in chicken, stirring to sear well on all sides. Sprinkle in 1/2 teaspoon cinnamon and season with salt. Pour in about 2/3 cup hot water. Cover wok and bring to boil. Reduce heat and simmer until chicken is cooked.

Pour in coconut milk and heat through. Serve hot, dusted with remaining 1/2 teaspoon cinnamon.

*HOW TO MAKE GINGER-GARLIC PASTE:
Use equal quantities of each, peel and grind in food processor until fairly smooth. If you make the paste in big batches, you can freeze it in thin sheets between layers of plastic wrap and store in freezer containers. Just break off bits when you need them and add straight to the pan.

Makes 4 servings
Source: Indian in 6: 100 Irresistible Recipes That Use 6 Ingredients or Less by Monisha Bharadwaj