Chicken Curry

Ingredients

• 1200 gms Chicken
• 4 tbsp Coconut oil
• 2 units Onions (big onions)
• 2 units Green chillies
• 2 tbsp Ginger garlic paste
• 1.5 tsp Salt
• 1 tbsp Chicken masala
• 1 unit Tomatoes
• 0.25 tsp Turmeric
• 0.75 tbsp Chilli powder
• 0.5 tsp Black crushed pepper
• 1.5 cups Water
• 2 sprigs Curry leaves
• 2 units Dry red chillies
• 4 units Small onions

Instructions

1. 1Heat a pan and add 4 tablespoons of coconut oil. Once the oil is hot, add 4 sliced onions, 2 finely chopped green chillies, and 2 tablespoons of ginger garlic paste. Add 1 teaspoon of salt. Sauté until the onions turn golden brown.
2. 2Reduce the heat and add 1/4 teaspoon of turmeric powder, 3/4 tablespoon of chilli powder, and 1 tablespoon of chicken masala. Stir well for a minute until the raw aroma of the spices dissipates. Add 1 chopped tomato and the chicken pieces. Add another 1/2 teaspoon of salt. Mix well over high heat for about 2 minutes. Add 1.5 cups of water, stir, and bring to a boil. Reduce the heat to medium, cover, and cook for 10 minutes. Stir well, cover again, and cook for another 10 minutes. If needed, cook for an additional 5 minutes until the chicken is fully cooked.
3. 3Add 2 sprigs of curry leaves and 1/2 teaspoon of black crushed pepper to the curry. For tempering, heat coconut oil in a small pan, add 4 finely chopped small onions, 2 broken dried red chillies, and 2-5 curry leaves. Add the tempering mixture to the chicken curry. Serve hot.