Categories: Curry

Ingredients

• You will need:
• Chicken-2 lb, (750gm) cleaned and cut into small pieces.
• Onions- 2.5 cups chopped (3 medium sized one)
• Tomatoes-2 cup tomatoes (2 medium sized ones)
• Green chilies - 6 chopped
• Ginger–Garlic paste – 2 tbsp
• Turmeric powder – 3/4 tsp
• Red chili powder- 2 tsp (more or less as per taste..this will be spicy)
• Coriander powder-3 tsp
• Whole spices: 2”long Cinnamon stick, 4 cloves, 3 cardamom
• Pepper- 1/4 tsp (whole or crushed)
• Leaves: Coriander, Mint, each a small handful, chopped
• Salt - to taste
• Oil-4 tbsp
• Curry leaves – one sprig

Directions

1. Preparation Method

2. Wash the chicken and lightly toss it with lemon juice and rinse again. Drain well onto a slotted drainer.

3. Heat the oil in a large shallow pan, add the whole spices. Sauté till the fragrance fills the air and then add onions.

4. Fry onions till transparent and add chilies, ginger and garlic and stir well. Then add the tomatoes, all the spices and chicken and cook uncovered on low heat till water comes out. Do not add any water: it will prevent the spice powders from getting cooked. This will take between 10-15 minutes. Keep stirring to avoid the spices from getting stuck to the pan.

5. Add salt and the pepper. Check to see if the chicken is cooked. If there is no water, add ½ cup water and now cook it covered for five minutes to let the chicken cook well. Add ¾ water to make extra gravy and let it boil well. Add the leaves, leaving the coriander leaves for the last, after switching off the flame.

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