Chicken Curry (Home-Style)

• Chicken

  cut into 2-3 cm pieces

  150 g

• Coriander leaves

  chopped

  15 ml

• Coriander powder

  5 ml

• Cumin seeds

  5 ml

• Garam masala

  5 ml

• Garlic

  crushed

  1 pc

• Ginger paste

  5 ml

• Green chilli

  slit

  1 pc

• Oil

  20 ml

• Onion

  finely chopped

  1 pc

• Red chili powder

  5 ml

• Salt

  to taste

• Tomato puree

  100 ml

• Turmeric powder

  5 ml

• Water

  200 ml

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Method

1. 1Heat 20 ml oil in a deep pan over medium heat. Add 1 finely chopped onion and sauté until golden brown.
2. 2Add 1 tsp cumin seeds and 1 crushed garlic clove. Sauté for 30 seconds until fragrant.
3. 3Add 1 tsp ginger paste and 1 tsp ground coriander. Stir well and cook for 1 minute.
4. 4Add 150 g chopped chicken and cook until the pieces turn opaque and lightly browned.
5. 5Stir in 100 ml tomato puree, 1/2 tsp turmeric, 1 tsp red chilli powder, and 1/2 tsp garam masala.
6. 6Pour in 200 ml water and bring to a gentle boil. Reduce heat, cover, and simmer for 10 minutes.
7. 7Add 1 small green chilli (slit) and 1/4 tsp salt. Simmer uncovered for 5 minutes to thicken the gravy.
8. 8Turn off heat. Garnish with 1 tbsp fresh coriander and serve hot with steamed rice or roti.