Chicken Curry Recipe
Serving Size: 4 Prep time: 10 minutes
Cook time: 45 minutes Total Time: 55 minutes
Chicken masala
Karam - chili powder
Thalimpu - whole spices for tempering
Additional Ingredients to Purchase
6 cloves of crushed garlic
2 medium onions, small cubes (about 2 cups)
2 medium roma tomatoes , diced (about 1 cup)
2 pounds of chicken, cut into pieces (chicken thigh recommended)
2 teaspoons of salt (adjust to taste)
1 cup of water
Cilantro (optional)
Instructions
Heat 6 tablespoons of oil in a deep pan over medium heat.
When the oil is warm, add the Thalimpu packet and fry for 1 minute.
Mix in the chopped onions and cook covered on low heat for 8 minutes or until the onions are soft.
Open the lid, stir in salt and crushed garlic. Cover with lid to cook for an additional 5 minutes.
Put in the diced tomatoes. Cook covered for another 10 minutes until tomatoes are cooked down and mushy, stir occasionally to avoid sticking.
Add the chicken, Chicken masala (whole packet) and Karam (see below for desired spice level). Cook for 8 minutes with the lid on over medium heat.
Spice level:
Mild - 1 tsp
Medium - 2 tsp
Spicy - 3 tsp
Pour in 1/2 cup of water, mix, and cook for an additional 15-20 minutes with the lid on, stirring halfway through. (add less water for a thicker gravy)
Check to make sure chicken is cooked through. For a thicker gravy, cook on high heat for an additional 5-10 minutes.
Optional: Finish by garnishing with cilantro.
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