Simple Chicken Curry
Serves 1
Directions
- 1Heat a large pot over high heat and add the oil.
- 2Once the oil is hot, add the chicken with a big pinch of salt.
- 3Sauté the chicken over medium-high heat until it is sealed on the outside.
- 4Remove the chicken from the pan and set it aside.
- 5Using the same pan, add a little more oil if needed, and place it back over high heat.
- 6Add the onions and cook for 3-4 minutes until they start to brown.
- 7Add the garlic and cook for another 1-2 minutes.
- 8Next, add the spices (garam masala, curry powder, and cumin) and the diced tomatoes.
- 9Stir well, making sure to scrape up any browned bits from the bottom of the pan.
- 10Pour in the water and bring to a simmer.
- 11Cook for 10–12 minutes until the tomatoes and onions are completely soft.
- 12(Optional) For a smooth gravy, blend the sauce at this stage using a hand blender.
- 13Add the chicken back to the sauce and continue to cook for 10–12 minutes until the chicken is fully cooked through.
- 14Taste and adjust the seasoning with salt if needed.
- 15Serve the curry with rice.
- 16Optionally garnish with yoghurt and fresh coriander.
Ingredients
- 2 red onions, thinly sliced
- 5 cloves garlic, finely chopped
- 1 kg chicken thighs, skinless and diced
- 35 oz chicken thighs, skinless and diced
- 4 tomatoes, diced
- 2 tbsp oil
- 2 tsp garam masala
- 2 tsp curry powder
- 1 tsp cumin
- 1 tsp chilli powder
- 400 ml water
- 14 oz water
- to taste salt
- to serve rice
- optional yoghurt
- optional coriander for garnish
Equipment
large pothand blender (optional)
Tips
- You can always put more in, but you can't take it out.
- Taste as you go.
- Don't be afraid to leave out or replace chicken with another protein if it's not your preference or available.
- Avoid using jar sauce.
- Practice makes perfect in cooking.
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