chicken curry

Heat a pan and add 4 tbsp of coconut oil. Once the oil is hot add 4 sliced onions. Then add 2 finely chopped green chillies and 2 tbsp of ginger garlic paste. Also add 1 tsp of salt. Saute them all till onions turn golden brown.

Time to add the masalas. Reduce the flame and then add 1/4 tsp turmeric powder, 2 tbsp of coriander powder, 3/4th tbsp chilli powder, 1 tbsp chicken masala. Stir well for a minute until the raw smell of the spices settles down. Now add 1 chopped tomatoes. Add the washed chicken pieces into it. Again add 1/2 tsp of salt. Mix it well on a high flame for about 2 minutes. Add 1.5 cups of water. Stir and mix it well. When it starts to boil, turn down the flame to medium level. Close the lid and let it cook for 10 minutes. After 10 minutes open the lid and stir well. Close the lid again and cook for 10 more minutes. So for a total of 20 minutes chicken will be cooked well. If not, close the lid and cook for 5 more minutes.

Add 2 sprigs of curry leaves and 1/2 tsp of black pepper powder. Mix it well. For tempering take a small pan and heat coconut oil in it. Then add 4 finely chopped small onions, 2 broken dried red chillies and 2-5 curry leaves. Add the tempering mixture into the chicken curry. Tempering takes the taste of the curry to another level. Serve it hot.