Step-by-Step Instructions

1. 1.Heat Oil and Sauté Onions

   Heat 100ml of oil in a pan. Add 2 chopped onions and cook for 4-5 minutes until they are browned.

2. 2.Add Ginger and Garlic

   Add 5 cloves of minced garlic and 1 inch of minced ginger to the pan. Sauté for 1-2 minutes until fragrant.

3. 3.Cook Tomatoes

   Add 3 chopped tomatoes to the mixture. Cook for 4-5 minutes until the tomatoes have softened and broken down.

4. 4.Brown the Chicken

   Add 600g of chicken pieces to the pan. Cook for 6-8 minutes, stirring occasionally, until the chicken changes color.

5. 5.Add Potatoes

   Add 300g of cubed potatoes to the pan. Cook for 4-5 minutes on medium heat, stirring to combine with the chicken and tomato mixture.

6. 6.Season with Spices

   Sprinkle in 1 tsp of cumin powder, 1 tsp of turmeric powder, 1 tsp of black pepper, 1 tsp of chilli powder, and 1 tsp of salt. Mix well to coat the chicken and potatoes with the spices. Cook for 4-5 minutes, allowing the spices to toast and release their aroma.

7. 7.Add Water and Simmer

   Pour 1L of water into the pan and stir everything together. Cover the pan with a lid and cook for 15-20 minutes on low heat, allowing the chicken and potatoes to cook through and the flavors to meld.

8. 8.Finish with Dried Fenugreek

   Remove the lid and add 1 tbsp of dried fenugreek leaves. Stir gently to incorporate. The curry is now ready to serve.