Grey Chicken

• 8 pieces skinless Chicken legs and thighs
• 4 Cloves
• 1 Bay Leaf
• 10 Peppercorns
• 10 Curry Leaves
• 4 Ginger coins
• 1 can teaspoons Coconut milk
• 1/2 cup Water
• 2 teaspoons Garam masala
• 1 teaspoon Kosher Salt
• 1 Lime,
• Cilantro

1. Wash chicken. Pat dry.
2. Heat oil in a Dutch oven.
3. Gently toss in cinnamon stick, cloves, bay leaf, peppercorns and curry leaves. Let spices sizzle for 15 seconds.
4. Add chopped onions and ginger coins. Saute for 5-7 minutes till onions are soft and translucent.
5. Add chicken to onions and continue stirring till chicken changes color.
6. Cover chicken with coconut milk and water. Bring gravy to a slow simmer.
7. Sprinkle garam masala and salt over chicken. Stir well and let the curry cook uncovered for 20-25 minutes. Stir from time to time.
8. Once chicken is cooked, cut lime and squeeze both halves over chicken.
9. Chop a little fresh cilantro and add to curry. Serve curry with rice.

chicken, bay leaf, peppercorns, curry, ginger coins, coconut milk, water, garam masala, kosher salt, cilantro

Taken from food52.com/recipes/38325-grey-chicken (may not work)