2 to 2 1/2 lbs. skinned chicken thighs, legs, or boned breast
1/4 cup vegetable oil
1 1/2 cups chopped onions
2 tablespoons minced garlic
1/2 package CuisineMentor Indian Tandoori Gourmet Spice Blend, (about 6 teaspoons)
1/2 cup chicken stock or water, divided
1 cup diced tomatoes, fresh or canned
1/4 cup chopped fresh cilantro
14oz can coconut milk, divided in 2
2 tablespoons lemon juice

Pat chicken pieces dry. In a large skillet, heat oil over medium high heat. Add the chicken pieces and fry 3 to 4 minutes, turning until the meat turns an opaque white. Transfer to a plate.

Add onions to oil remaining in skillet. Fry until soft and lightly browned, about 7 minutes. Reduce heat to low, add garlic, CuisineMentor Indian Tandoori Gourmet Spice Blend, and 1 tablespoon stock or water. Stirring constantly, fry for 1 minute. Add tomatoes, cilantro, and half the coconut milk.

Increase heat to medium, add chicken with any accumulated juices, and remaining stock or water. Bring to a boil. Turn chicken to coat evenly, then reduce heat to low, cover tightly, and simmer for 20 minutes or until chicken is cooked through. Stir in remainder of coconut milk and reheat to simmer.

Arrange on platter, sprinkle with lemon juice. Serve with rice.
Serves 4.

Variations:
To increase hotness, add more spice blend or hot pepper.
For a lighter curry, use 1 cup yogurt instead of coconut milk.
Use shrimp or other seafood instead of chicken. Make sauce as above, add 1½ pound raw shrimp, cook for about 5 minutes.

Vegetarian: Make as for shrimp, but add any vegetables. Cook until soft. You may need to add additional stock or water. Butternut squash is especially good!

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