Coriander Chicken

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   ["Heat oil in a medium heavy-bottomed casserole over medium-high heat. Add onions, and saute, stirring often, until browned, about 8 minutes. Add garlic, ginger, chiles, and curry leaves, and saute for 1 minute, then add coriander, black pepper, cayenne, turmeric, cinnamon, cloves, cardamom, salt, and just enough water (4-6 tbsp.) to keep spices from sticking to the pan. Continue to cook, stirring constantly, for 2 minutes longer.", "Add chicken to pan, and continue to cook (adding a little more water, if needed, to keep spices from burning), stirring constantly and scraping browned bits stuck to bottom of casserole with a wooden spoon, until chicken is no longer pink, about 5 minutes. Add ""second milk"" coconut milk, and bring to a boil. Reduce heat to low, cover, and simmer until chicken has cooked through, about 20 minutes.", ". Add ""first milk"" coconut milk, and bring just to a simmer (sauce will curdle if allowed to boil), then remove from heat. Add salt to tasteckened, about 2 minutes. Season with salt and pour over chicken. Top with fried onions."]

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