Chilli Chicken

Ingredients:
2 small chicken, cut into small pieces, marinade it with turmeric powder, salt, ginger garlic paste.
Deep fry chicken pieces till three-quarter fried.

500gm fresh red chillies, remove the centre and seeds, chop it up and grind to a paste, adding a bit of water.
(If using dried chilly, cut it into small lengths, boil the chilly to soften the skin and then throw away water and grind the chillies. If there are seeds, add a bit of cooking oil during grinding)
2 tbsps garlic & ginger paste ,3 - 4 big onions or more, sliced ,2 tomatoes, quartered ,Oil, about 3 tbsps.
1 chicken cube - Knorr brand or equivalent, Maggi.,1 can coconut cream or milk ,salt to taste
1 tsp sugar .

Method:
1. Put oil in a wok, non stick. Heat the oil, add onions, saute till soft. Next add garlic and ginger paste.
2. Add chilly paste. Continue to stir it over a medium fire. Keep stirring for about 1 hour or until the oil separates.
3. When oil separates, add fried chicken pieces, Stir for about 5 minutes.
4. Add tomatoes. Add 1/2 chicken cube, 1/2 cup water.
5. Add coconut milk and continue to stir.,6. Add 1 tsp sugar, salt to taste.
7. The oil will start to float to the top and it's ready to be off.
Note:
1. Add more water if you want it to be with more liquid.
3. Continued stirring of the chilli over low fire ensures it cooks well and rids of raw chilli taste.
4. Chicken can also be added without being marinated and fried but I don't quite like that.
5. Remove any access oil that floats on the top.
Variations:
Instead of chicken, Fried fish can be added. Or boiled eggs and fried tofu.

Serve with:
Plain bread, plain basmati rice or coconut flavoured rice, slices of cucumber.