Easy Chicken Curry
Quick, easy chicken curry with real ingredients
Ingredients
- 500 gm chicken (bone-in or boneless, cut into medium pieces)
- 2 tbsp oil cold-pressed sunflower, mustard, or coconut oil
- 2 medium sized onion
- 2 medium tomatoes chopped or pureed
- 1 tbsp ginger-garlic paste
- 1-2 green chilies (optional)
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1-2 tsp chilli powder (adjust to taste)
- 2 tsp garam masala powder
- salt to taste
- few sprigs of fresh coriander for garnish
Instructions
- Sauté the base: Heat oil in a pan. Add onions and sauté until golden. Stir in ginger-garlic paste and cook for a minute until aromatic.
- Spice it up: Add turmeric, coriander, cumin, and chili powder. Stir for 30 seconds to release flavors. Add a splash of water if the spices start to dry/burn.
- Tomato magic: Add tomatoes and cook until soft, forming a thick masala.
- Cook the chicken: Add chicken pieces, salt, and coat well with the masala. Add a cup of water. Cover and cook for 15–20 minutes till the chicken is cooked. If you do this in a pressure cooker (my most preferred method- its fast, easy, fuel efficient and needs no monitoring), cook for 3 whistles on medium flame for the most tender chicken.
- Finish strong: Stir in garam masala, simmer for a few minutes, and garnish with fresh coriander.
Notes
Variations:
- Add cream or hung yogurt for a creamy texture.
- Add coconut cream for a distinct coconutty taste.