Chicken With Spiced Masala And Coconut Milk - cooking recipe

Ingredients

4 tablespoons canola oil
2 cups yellow onions, chopped
4 large garlic cloves, minced
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 (28 ounce) can whole tomatoes, squeezed well
1 cup plain yogurt
2 lbs boneless skinless chicken breasts, cut into 1 . 5 inch cubes
1 (13 1/2 ounce) can light coconut milk
1/4 cup fresh cilantro, chopped
1/4 cup green onion, chopped
1 1/2 tablespoons fresh lemon juice

Preparation

Heat 2 tbsp oil in a large, high walled saute pan or dutch oven over medium heat.
Saute onions until deep golden.
Add garlic and all spices.
Stir 1 minute.
Remove from pan and cool to lukewarm.
Puree tomatoes and yogurt in processor or blender until almost smooth.
Add onion mixture and puree until almost smooth.
Season masala to taste with salt and pepper.
Heat remaining 2 tbsp oil in same pan and and saute chicken until halfway done, about 10 minutes.
Stir in coconut milk, cillantro, green onions, lemon juice and prepared masala.
Bring to a simmer and cook until chicken is done, about 10 minutes more.
Season to taste with salt and pepper.