Serves 1
Directions
- 1Add oil or ghee to a pot.
- 2Add sliced onions to the pot.
- 3Sauté onions until light brown.
- 4Add garlic and ginger and mix.
- 5Add the chicken.
- 6Mix the chicken until it turns light brown.
- 7Add coriander powder, cumin powder, and chilli powder.
- 8Add turmeric powder and garam masala.
- 9Add green chillies.
- 10Mix the spices and chicken.
- 11Add another teaspoon of chili powder for extra heat.
- 12Mix again.
- 13Add chopped tomatoes.
- 14Mix the tomatoes into the chicken and spices.
- 15Cover the pot with a lid.
- 16Cook on medium-high heat until the tomatoes are mushy.
- 17Stir the mixture frequently while the tomatoes cook down.
- 18Add salt.
- 19Add tamarind paste.
- 20Add sugar.
- 21Mix the ingredients well.
- 22Cook until the top layer of the curry is shiny.
- 23Cover the pot again and cook on low heat for about 8 to 10 minutes.
- 24If the curry is too dry, add a bit of water and let it cook for another 5 minutes.
- 25Garnish with fresh onions, green chillies, and yogurt.
Ingredients
- 2 tablespoons oil / ghee
- 1 onion
- 1 teaspoon garlic paste
- 0.5 teaspoon ginger paste
- 500 g chicken thigh
- 3 green chilli
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 2 teaspoons chilli powder
- 0.5 teaspoon garam masala
- 0.25 teaspoon tumeric powder
- 4 tomatoes
- 1 teaspoon salt
- 1 teaspoon tamarind paste
- 1 teaspoon sugar
- onions for garnish
- green chilli for garnish
- yogurt for garnish
Equipment
potchopping boardknifespoon
Tips
- Have patience when cooking the tomatoes down, as patience is a virtue.
- Balance the flavors, as the curry is not just about heat.
- If the curry is too dry, add a bit of water.
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