Here’s a delicious and simple chicken curry recipe:
Ingredients:
For the curry:
500g (1 lb) chicken (bone-in or boneless), cut into pieces
2 medium onions, finely chopped
3 tomatoes, pureed
3-4 cloves garlic, minced
1-inch piece of ginger, minced
2-3 green chilies, slit (optional)
1/2 cup plain yogurt (whisked)
3 tbsp cooking oil or ghee
1 cup water or as needed
Spices:
1 tsp cumin seeds
2-3 green cardamom pods
1-inch cinnamon stick
2-3 cloves
1-2 bay leaves
1 tsp turmeric powder
1 tsp red chili powder (adjust to taste)
1 tsp coriander powder
1 tsp garam masala
1/2 tsp cumin powder
1 tsp salt (adjust to taste)
Fresh coriander leaves for garnish
Instructions:
Marinate the chicken:
In a bowl, mix the chicken with turmeric, red chili powder, and a pinch of salt. Let it marinate for 20–30 minutes.
Prepare the base:
Heat oil in a large pan or wok over medium heat.
Add cumin seeds, cardamom pods, cinnamon stick, cloves, and bay leaves. Sauté for 30 seconds until fragrant.
Add chopped onions and sauté until golden brown.
Add garlic, ginger, and chilies:
Stir in the minced garlic and ginger. Sauté for 1–2 minutes.
Add the tomato puree and cook until the oil separates (around 5–7 minutes).
Cook the chicken:
Add the marinated chicken pieces and cook on medium-high heat until they are lightly browned (about 5–7 minutes).
Add coriander powder, cumin powder, and salt. Stir well.
Simmer the curry:
Lower the heat and add whisked yogurt. Mix well to avoid curdling.
Add water, cover the pan, and let it simmer for 15–20 minutes, stirring occasionally.
Finish with garam masala:
Sprinkle garam masala and stir. Adjust the consistency by adding more water if needed.
Garnish and serve:
Garnish with fresh coriander leaves.
Serve hot with steamed rice, naan, or rot