One-person Chicken Curry

Serves 1
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Directions

  1. 1Fry onions on medium-high heat until light golden.
  2. 2Fry onions on medium-high heat until light golden.
  3. 3Fry onions on medium-high heat until light golden.
  4. 4Add garlic paste and ginger paste and cook for a minute.
  5. 5Add garlic paste and ginger paste and cook for a minute.
  6. 6Add garlic paste and ginger paste and cook for a minute.
  7. 7Add the chicken cut to small pieces.
  8. 8Add the chicken cut to small pieces.
  9. 9Add the chicken cut to small pieces.
  10. 10Add spices directly on the chicken and mix it.
  11. 11Add spices directly on the chicken and mix it.
  12. 12Add spices directly on the chicken and mix it.
  13. 13Add tomato paste and mix it together.
  14. 14Add tomato paste and mix it together.
  15. 15Add tomato paste and mix it together.
  16. 16Add some cream.
  17. 17Add some cream.
  18. 18Add some cream.
  19. 19Add a splash of water and mix everything together.
  20. 20Add a splash of water and mix everything together.
  21. 21Add a splash of water and mix everything together.
  22. 22Add yogurt and mix it in.
  23. 23Add yogurt and mix it in.
  24. 24Add yogurt and mix it in.
  25. 25Add chillies and mix it in.
  26. 26Add chillies and mix it in.
  27. 27Add chillies and mix it in.
  28. 28Add some salt and dried fenugreek leaves (kasuri methi).
  29. 29Add some salt and dried fenugreek leaves (kasuri methi).
  30. 30Add some salt and dried fenugreek leaves (kasuri methi).
  31. 31Turn the heat to low, add the lid, and leave it for about 5 minutes.
  32. 32Turn the heat to low, add the lid, and leave it for about 5 minutes.
  33. 33Turn the heat to low, add the lid, and leave it for about 5 minutes.
  34. 34Add some more kasuri methi on top.
  35. 35Add some more kasuri methi on top.
  36. 36Add some more kasuri methi on top.

Ingredients

  • oil
  • oil
  • oil
  • small onion
  • small onion
  • small onion
  • 0.5 tbls garlic paste
  • 0.5 tbls garlic paste
  • 0.5 tbls garlic paste
  • 0.25 tbls ginger paste
  • 0.25 tbls ginger paste
  • 0.25 tbls ginger paste
  • 250 g chicken breast / thigh
  • 250 g chicken breast / thigh
  • 250 g chicken breast / thigh
  • 0.5 tsp coriander powder
  • 0.5 tsp coriander powder
  • 0.5 tsp coriander powder
  • 0.5 tsp chilli powder
  • 0.5 tsp chilli powder
  • 0.5 tsp chilli powder
  • 0.25 tsp cumin powder
  • 0.25 tsp cumin powder
  • 0.25 tsp cumin powder
  • 0.25 tsp garam masala
  • 0.25 tsp garam masala
  • 0.25 tsp garam masala
  • pinch tumeric powder
  • pinch tumeric powder
  • pinch tumeric powder
  • 1 tbls tomato paste
  • 1 tbls tomato paste
  • 1 tbls tomato paste
  • 2 tbls cream
  • 2 tbls cream
  • 2 tbls cream
  • 1.5 tbls yogurt
  • 1.5 tbls yogurt
  • 1.5 tbls yogurt
  • taste salt
  • taste salt
  • taste salt
  • 1 green chilli
  • 1 green chilli
  • 1 green chilli
  • 0.5 tsp dried fenugreek leaves
  • 0.5 tsp dried fenugreek leaves
  • 0.5 tsp dried fenugreek leaves
  • coriander leaves
  • coriander leaves
  • coriander leaves
  • dried fenugreek leaves
  • dried fenugreek leaves
  • dried fenugreek leaves
  • splash water
  • splash water
  • splash water

Equipment

panwooden spatula

Tips

  • Use single or double cream based on preference.
  • Add a splash of water to adjust consistency.