Chicken Curry (without coconut paste, fresh cream, cashew nut paste & coconut milk) – A delicious chicken curry, goes well with Rotis / Phulkas / Rice / Pulao / Ghee rice …
Serves: 3 – 4
1 tablespoon oil
2 onions, thinly sliced
1 tablespoon ginger- garlic paste
1 big size tomato, cubed
1 teaspoon red chilli powder
¼ teaspoon turmeric powder
1 ¼ teaspoon coriander powder
500 g chicken pieces, cut into medium size pieces
¾ teaspoon salt (or to taste)
3 tablespoon (1/4 cup / 50 ml) chopped coriander leaves (Please do not miss this step)
1 cup / 200 ml / 8 oz (Indian standard measuring cup) water
Dilute red chilli powder, turmeric powder and coriander powder in 2 tablespoon water and keep aside (spice mix).
Wash and clean chicken pieces. Drain out water thoroughly.
Heat oil in a pan / karahi and fry thinly sliced onions until golden color on a medium heat.
Add ginger – garlic paste and fry for 2 – 3 minutes until the raw smell goes.
Add cubed tomato and fry for 2 – 3 minutes.
Add diluted spice mix and fry for 1 – 2 minutes until the raw smell disappears and well combined with other ingredients.
Now add chicken pieces, salt to taste, 3 tablespoon coriander leaves and 1 cup water. Mix all the ingredients well. Cover with a lid and cook on a medium heat for 30 – 35 minutes until done / chicken pieces well cooked and gravy slightly thickens. Consume this curry after half an hour.