This quick chicken curry maximizes on simple Indian flavors and spices like onions, garlic, ginger, red chili powder and garam masala. The ginger and garlic are blended into a paste with the green chiles, which cooks into the onions, tomatoes and chicken. Use boneless chicken for faster cooking and serve with fluffy white rice.
Recipe courtesy of Hari Ghotra
- 2 Tablespoons oil
- 400 Grams 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 Grams 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
Blend the onions in a food processor.
Heat oil in a pan and sauté the onion paste.
If it starts to stick, just add a little water and stir.
Stir in the salt to help the onions cook.
Put the ginger, garlic and chili peppers into a blender and blend to a paste (add a little water if required).
After 10 minutes of cooking the onions they should have browned a little.
Now stir in the garlic, ginger and chili paste.
Once softened add the pureed canned tomatoes and increase the heat until the tomatoes start to simmer.
Reduce the heat and add the turmeric, chilli powder and garam masala.
Cook together until the tomatoes and onions start to break down and the masala dries up and becomes paste-like.
Add chicken pieces into the masala.
Stir well and cook for a few minutes.
Reduce the heat to the lowest setting and put the lid on the pan.
Leave to cook for about 15-20 minutes, stirring intermittently.
The chicken should be cooked through.
To add a little more gravy pour in some hot water and stir before removing from the heat.
Check the seasoning and adjust if you need to.
Sprinkle in the cilantro and stir.
Serve with plain rice or roti.