We just moved into a new flat, day before. Hence from the past few days I have been busy packing. Now I’m busy unpacking. To add to all this it will take another week for the internet line to get working, hence the delay in posts. But luckily for me a few friends stay in the same building hence I get to use their internet when they are at home.
Since most of our luggage is still unpacked I had just the basic ingredients at my disposal for fixing up a meal. This chicken curry is a basic curry that requires the most common ingredients found in most houses. I have skipped the garnishing with coriander leaves bit as I did not have time to buy it from the store. It’s a no fuss curry. If any of you are new to cooking this is the dish you should try. It will surely impress people as it’s tasty yet simple to fix.
Ingredients: (Serves 4) Preparation Time: 20 mins
Chicken – 1 kg, skinless, pieces cut as per your choice
Onions – 1 medium-sized, finely diced
Garlic cloves – 5 medium-sized, finely chopped
Tomato – 1 large, finely chopped
Coconut Milk – Fresh or tinned, about 250 ml, fresh would add a lovely flavour
Red Chilli powder – 1-2 tsp depends on your taste
Garam Masala powder – 1 tsp
Cumin powder – 1/2 tsp
Coriander powder – 1/2 tsp
Turmeric powder – a pinch
Curry Leaves – 1 sprig
Cooking Oil – 1 tbsp
Salt to taste
Heat oil in a pot which is set to medium heat. Add chopped garlic & sauté for a minute. Add the diced onions, curry leaves and add some salt so that the onions fry quickly. When the onions turn translucent add the different powders except the garam masala. Mix well & fry the powders for a minute or two. Now add the chopped tomatoes and fry them till they begin to lose their stiffness.
Now add the washed chicken pieces & mix well. Fry the chicken pieces for a couple of minutes. Now add about 100 ml water and mix well. Once the water begins to boil add the coconut milk. Mix well. Add salt to taste. Turn the heat to low, close the pot with its lid and let the chicken cook. It should take about 10-12 minutes.
Check if the chicken is tender. Now add the garam masala powder & mix well. Increase the heat and let the curry bubble. When the oil begins to separate & collects on top, turn the heat off.
Garnish with some chopped coriander leaves.
I did not have any with me hence you will notice that I have not added them.
Serve with some hot steamed rice or with some Indian breads.
We had them with Kerala Paratha’s.
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