Simple Chicken Curry - Asian Style

Step 1: Sauté Onions

Heat 3-4 tablespoons of cooking oil in a karahi (or deep pan) over medium-high heat. Add 2 roughly chopped onions and stir continuously until they turn golden brown. This process takes approximately 10 minutes.

Step 2: Add Garlic/Ginger Paste

Once the onions are golden brown, reduce the heat slightly and add 1.5 tablespoons of garlic/ginger paste. Stir very quickly for about 1-2 minutes to cook the paste and blend it with the onions.

Step 3: Brown the Chicken

Add 1 whole chicken, cut into pieces (on the bone), to the pan. Stir well to coat the chicken with the onion, garlic, and ginger flavors. Cook for about 10 minutes until the chicken is browned and has absorbed the flavors.

Step 4: Add Tomato Puree and Spices

Add a couple of teaspoons of water to the pan to keep the mixture moist. Increase the heat slightly. Add 1 tablespoon of tomato puree and stir it in. Then, add 1 teaspoon of chili powder, 1.5 tablespoons of cumin/coriander powder, 0.5 teaspoon of garam masala, 0.5 teaspoon of turmeric powder, and 1.5 teaspoons of salt. Stir quickly and thoroughly to ensure all the spices are well-blended and coat the chicken.

Step 5: Add Fresh Tomatoes and Chilies, then Simmer

Add 1 chopped fresh tomato and 2 roughly chopped green chilies (adjust to your heat preference). Stir everything together. Add a little more water (about 1 cup) to create the sauce. Lower the heat to a simmer and let the curry cook for 10-15 minutes, allowing the flavors to meld and the chicken to tenderize.

Step 6: Check Doneness and Serve

After simmering, check if the chicken is fully cooked by piercing a piece with a fork; it should break up easily and be white inside. If not, continue simmering for another 2-3 minutes. At this stage, you can adjust the consistency of the sauce: for a drier curry, cook longer; for more sauce, stop now. Serve hot, garnished with fresh coriander.

• Less is more: Don't use too many spices or too much of any single spice to avoid overpowering the dish.

• Proper cooking technique is crucial: Cook onions until golden brown, and ensure spices are cooked correctly – not overcooked (which can make them bitter) or undercooked (which won't release their full flavor).

• Use quality ingredients: Opt for good quality spices, fresh meat, and ripe tomatoes or a reputable brand of tomato puree (like Cirio).

• Infuse flavors into the meat: Cook the chicken with the aromatics and spices early in the process to allow the meat to absorb the flavors, rather than just cooking it in the sauce.

• Adjust green chili quantity to your preference for heat.

• For a drier curry, simmer for a longer period until the sauce reduces and thickens. For more sauce, stop cooking once the chicken is tender.