A less spicy & Quick Chicken Curry for Rice varieties / Indian breads / Hoppers / String hoppers ..
Serves : 3
For the chicken:
500 g chicken ( Wash and clean chicken. Drain out water thoroughly. Marinate with 1/2 teaspoon turmeric powder and 1/2 teaspoon salt. Cover and keep aside for 15 minutes ).
1 tablespoon oil
1 onion (1 big or 2 small size), finely sliced
1 - inch ginger , finely chopped
8 cloves garlic, finely chopped
1 spring curry leaves or 6 curry leaves
1 well ripe tomato (1 big or 2 small size), cut into ½ - inch cubes
1/4 teaspoon turmeric powder
3/4 teaspoon red chilli powder
1 1/2 teaspoon coriander powder
Marinated chicken pieces
3/4 teaspoon salt ( or to taste )
1 cup water / 200 ml (or ¾ to 1 cup water, please measure in Indian standard measuring cup of 200 ml / 8 oz capacity)
Dilute red chilli powder, turmeric powder and coriander powder in 2 tablespoon water and keep aside (spice mix).
Heat oil in a pan / karahi on a medium heat. Add finely sliced onions and fry till golden color. Add chopped ginger, garlic and curry leaves and shallow fry for 4 - 5 minutes.
Add cubed tomato and stir well for 2 minutes.
Add diluted turmeric - red chilli powder - coriander powder and saute for 2 - 3 minutes on a low heat or until the raw smell goes and well combined with other ingredients.
Add marinated chicken pieces, salt to taste and 3/4 - 1 cup water. Cover with a lid and cook on a low heat for 30 minutes or until done / chicken pieces well cooked and gravy slightly thickens. Serve with rice / chapati / appam / bread …