Easy Chicken Curry

Step 1: Marinate the Chicken

In a large bowl, combine the chicken pieces with 1 tsp salt, 1/2 tsp turmeric powder, and 1 tsp chilli powder. Mix thoroughly to coat all the pieces. Set aside to marinate for 30 minutes.

Step 2: Sauté Onions

Heat 4 tbsp of oil in a wide pan over medium heat. Add the chopped onions and fry for 10 minutes, stirring occasionally, until they turn light brown.

Step 3: Sauté Ginger and Garlic

Add the chopped ginger and garlic to the pan with the onions. Sauté for 2 minutes on medium heat until aromatic.

Step 4: Fry the Chicken

Add the marinated chicken to the pan. Fry on high heat for 5-6 minutes, stirring frequently. Then, reduce the heat to medium and continue to fry for another 2 minutes.

Step 5: Add Spices

Add 2 tbsp of curry powder to the chicken. Mix well and fry for 5 minutes on low heat.

Step 6: Cook with Tomatoes

Pour in the tomato puree and mix everything together. Add 1/2 tsp of salt (or to taste). Cook for 3 minutes on medium heat, then continue to cook, stirring occasionally, until the oil begins to separate from the gravy.

Step 7: Add Garam Masala

Sprinkle the garam masala over the curry and stir to combine. Cook for 2 minutes on low heat.

Step 8: Simmer the Curry

Pour in 1 cup of water and stir well. Bring the curry to a boil.

Step 9: Final Cooking

Cover the pan with a lid, reduce the heat to low, and let it cook for 20 minutes, or until the chicken is fully cooked and tender.

Step 10: Serve

Once cooked, give the curry a final stir. Serve the chicken curry hot with rice or bread.

• Frying the onions until light brown is crucial for developing the base flavor of the curry.

• Allow the chicken to marinate for at least 30 minutes to absorb the flavors of the spices.

• Cook the curry until oil separates to ensure the tomatoes and spices are well-cooked and the gravy is rich.

• You can add potatoes or other vegetables along with the chicken.

• For a creamier texture, you can add a splash of coconut milk or cream towards the end of cooking.