Easy Chicken Curry
Prep Time:
10 minutes
Cook Time:
30 minutes
Servings:
Ingredients
  • 2 tablespoon oil
  • 400 gram chicken thigh filets, trimmed and chopped (about 1 pound)
  • 2 large onions
  • 1 teaspoon salt
  • 3 cloves of garlic
  • 3 cm fresh ginger (about 1 inch)
  • 1-2 green chilis
  • 200 gram canned plum tomato, pureed (about 7 ounces)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1 teaspoon garam masala powder
  • large pinch of fresh coriander (cilantro), chopped
Directions
  1. Blend the onions in a food processor.
  2. Heat oil in a pan and sauté the onion paste.
  3. If it starts to stick, just add a little water and stir.
  4. Stir in the salt to help the onions cook.
  5. Put the ginger, garlic and chili peppers into a blender and blend to a paste (add a little water if required).
  6. After 10 minutes of cooking the onions they should have browned a little.
  7. Now stir in the garlic, ginger and chili paste.
  8. Once softened add the pureed canned tomatoes and increase the heat until the tomatoes start to simmer.
  9. Reduce the heat and add the turmeric, chilli powder and garam masala.
  10. Cook together until the tomatoes and onions start to break down and the masala dries up and becomes paste-like.
  11. Add chicken pieces into the masala.
  12. Stir well and cook for a few minutes.
  13. Reduce the heat to the lowest setting and put the lid on the pan.
  14. Leave to cook for about 15-20 minutes, stirring intermittently.
  15. The chicken should be cooked through.
  16. To add a little more gravy pour in some hot water and stir before removing from the heat.
  17. Check the seasoning and adjust if you need to.
  18. Sprinkle in the cilantro and stir.
  19. Serve with plain rice or roti.