Description
A go-to curry for weekdays and that can be used with tofu, paneer or veggies, too.
Ingredients
- Chicken Breasts- 1lb cubed
- Onion-1 medium
- Ginger-1 inch
- Garlic-5 cloves
- Cumin Seeds-1/2 tsp
- Ground Cumin-2 tsp
- Ground Coriander-2 tsp
- Turmeric-1/2 tsp
- Mild Red chili or paprika-1 tsp
- Tomato-1 small pureed
- Garam Masala-1 tsp
- Water-1 cup
- Salt-to taste
- Oil-5 tbsp
Instructions
- Make a paste of the onion,ginger,garlic,cumin seeds with a little water in the food processor.
- In a wok or a deep skillet heat the oil.
- Add the onion paste and stir every few minutes until it starts changing color a bit and the raw smell disappears (about 5-6 minutes)
- Add all the spices except garam masala and continue to stir for a minute or two until aromatic.If you find the paste sticking to the bottom add a tbsp of water and stir to mix.
- Add the tomato puree and cook the mixture on low heat while stirriing at intervals until you see oil separating from the sides.
- Add the chicken pieces and mix.
- Add water, salt and garam masala.,Bring to a boil, cover and cook on med and then reduce the heat and continue cooking for about 8-10 minutes or until the chicken is tender.
- Garnish with cilantro.
- Serve hot with rice or roti.
- Category: Main
- Cuisine: Indian