Indian chicken curry(with yogurt tomato).

Ingredients

• Ingredients mentioned below use standard measuring cups and spoons.
• 3 tablespoons of oil
• 2 bay leaves
• 2-inch cinnamon
• 4 cardamom pods slightly bruised
• 3-4 cloves
• 3 medium-sized onions chopped
• 3 green chillies
• 2 tablespoons of ginger garlic paste
• 2 large tomatoes chopped
• 1/2 teaspoon turmeric
• 4 tablespoons of yogurt
• 1 tsp red chillie powder(add more to increase spiciness)
• 1 teaspoon coriander powder(use my coriander recipe)
• 700 g chicken
• 1 cup coriander leaves chopped for garnish(1/2 to be used in cooking, 1/2 as garnish)
• 1 cup of water
• 1 teaspoon garam masala

Instructions

1. 1

   Have all the ingredients necessary to cook this...: Have all the ingredients necessary to cook this simple Indian chicken curry ready.

2. 2

   Cut the chicken to the required size, if...: Cut the chicken to the required size, if you’ve never separated whole chicken or want to know how to do it, read my” how to cut a whole chicken” post as a reference before you move on to the recipe.

3. 3

   Clean and wash the chicken parts, place in...: Clean and wash the chicken parts, place in a colander to drain excess water.

4. 4

   Place a large pan over medium heat and...: Place a large pan over medium heat and pour in the oil, once the oil warms, add bay leaves(2), cardamom(4 pods), cinnamon(2″piece), cloves(4), saute them for 2 minutes until they release their aroma.

5. 5

   Add the sliced onions(3 medium) and green chillies(2),...: Add the sliced onions(3 medium) and green chillies(2), fry them until they turn golden in colour.

6. 6

   Add ginger-garlic paste(2 tbsp)and cook over medium heat...: Add ginger-garlic paste(2 tbsp)and cook over medium heat for 3 minutes.

7. 7

   Stir constantly to avoid the ingredients sticking to...: Stir constantly to avoid the ingredients sticking to the pan.

8. 8

   Add the chopped tomatoes(2 large).

9. 9

   Cook for 2 minutes while further breaking the...: Cook for 2 minutes while further breaking the tomatoes down with your spoon. Add turmeric(1/2 teaspoon) and continue to cook the spice paste.

10. 10

    Reduce heat and cook the spices until you...: Reduce heat and cook the spices until you have a semi wet-paste for 3-5 minutes.

11. 11

    Season with salt.

12. 12

    Pour in the yoghurt (4 tbsps, substitute with...: Pour in the yoghurt (4 tbsps, substitute with thick coconut cream for a non-dairy version).

13. 13

    Add red chilli powder(1 tsp, increase to add...: Add red chilli powder(1 tsp, increase to add more spiciness to the curry), and coriander powder(1 tsp).

14. 14

    Once you have the spice paste ready, drain...: Once you have the spice paste ready, drain any excess water from the chicken parts before you add them to the pan.

15. 15

    Add coriander leaves(1/2 of the coriander leaves), combine...: Add coriander leaves(1/2 of the coriander leaves), combine chicken and cook meat for 3-5 minutes while constantly turning them to cook them evenly

16. 16

    Once the chicken parts have been slightly browned...: Once the chicken parts have been slightly browned pour in the water(1 cup), add the garam masala(1 tsp) stir the spice powder.

17. 17

    Reduce the heat to low-medium, cover and slow...: Reduce the heat to low-medium, cover and slow simmer the curried chicken.

18. 18

    As the curry cooks, taste and season with...: As the curry cooks, taste and season with salt if necessary.

19. 19

    I cook the simple Indian chicken curry recipe...: I cook the simple Indian chicken curry recipe until the gravy thickens and covers the chicken parts.

20. 20

    This should take you about 10-15 minutes.

21. 21

    If you need more gravy simply cook for...: If you need more gravy simply cook for a lesser time as to leave enough gravy.

22. 22

    Garnish with the remaining coriander leaves(optional).