Coconut-Chicken Curry from the Curry Club '92

Ingredients

• 1/2 Cup Ginger, chopped very finely
• 5 Chillies, green, serranos or jalapenos, (or more to taste)
• 2-3 T. Oil
• 3-4 Onions, large, chopped finely
• 2 Carrots, huge, or 4 normal ones, (optional)
• 1 t. Turmeric
• 1 Chicken, skinned and cut into 12 pieces
• 2-1/2 - 3 t. Salt
• 1 t. Cloves
• 1 t. Cinnamon
• 1 T. Cardamom
• 2 t. Garam Masala, divided into 2 portions, (optional)
• 3 Potatoes, large, cut into 1-1/2-inch pieces
• 1/2-1 Pound Spinach, chopped (optional)
• 2 t. Sugar, to taste
• 1/2 cilantro, bunch
• 1/2 lemon, fresh
• 1 Pieces can of coconut milk

Steps

1. Fry the Ginger and Chillies in the Oil.
2. Add the Onions and fry gently until translucent.
3. Add the Carrots, then sprinkle with Turmeric, then fry until eveything is hot and the turmeric cooks a bit.
4. Add the Chicken and the Spices, but only 1/2 of the Garam Masala and fry. Stir and scrape the pot vigorously until the chicken has lost its pinkiness.
5. Add the Coconut Milk, the Sugar, and the rest of the Garam Masala, and the Spinach if you are making the "Palak" version.
6. Heat, covered, on a low frame for 20 minutes. Simmer gently. Stir and scrape the pot occasionally.
7. Serve in small bowls topped with chopped Cilantro and a few drops of Lemon.