Chicken Curry

Chicken Curry

A simple no-frills chicken curry that requires minimal supervision is what we had for dinner last night.

Ingredients

1 lb. bone-in or boneless chicken thighs, cut in bite-sized pieces

1/2 tsp. turmeric powder

1/2 tsp. Kashmiri mirch 

salt to taste

2 Tbsp. tomato ketchup

1/2 tsp. green chili paste

1 Tbsp. ginger paste

1 Tbsp. garlic paste

2 Tbsp. vegetable oil

4 Tbsp. vegetable oil

2 cinnamon sticks

2 black cardamoms

2 large onions, sliced

1/2 large tomato, diced

1 large russet/baking potato, cut in chunks

2 cups chicken broth, heated

Directions

1. Marinate chicken in next 8 ingredients for 1/2 hour.
2. Heat oil over medium-high heat, brown potatoes and set aside.
3. In the same oil, fry cinnamon sticks and cardamoms.
4. Lower heat to medium, add onions and stir-fry until translucent.
5. Add marinated chicken, cover and brown for 10 minutes.
6. Stir, turn chicken pieces over, cover and simmer for another 10 minutes.
7. Add tomatoes, stir well, add potatoes and hot broth.
8. Bring to a boil, cover and simmer until gravy thickens and chicken is cooked.

Serve with steamed rice or chapatis.