Chicken Curry

4 lbs onion

4 lbs chicken

cooking oil

2-3 cups plain yogurt

1 cup milk

1/3 cup ginger

1/3 cup garlic

5 Serrano chilies

½ cup shredded coconut

1 can tomato paste

½ tsp cayenne pepper

2 ½ tsp Garam Malsa Powder

2 tsp coriander powder

1 tsp turmeric powder

salt

rice

Blend onion into small pieces. Cut chicken into bite sized pieces. Fry onion in a little bit of oil and put in stock pot. Cook chicken and add to pot. Whip yogurt (blend) until frothy and add to pot. Add milk and stir. Blend ginger, garlic, Serrano, coconut and tomato paste, then add. Add all spices and stir. Cook on high for 15 minutes. Simmer on low for a few hours until ready to serve. Serve over rice.

(ripped off from erick)