A light chicken curry that’s great to eat any day of the week.
Servings
6
servingsPrep time
30
minutesCooking time
45
minutesTotal time
1
hour15
minutesIngredients
1 chicken (1-1¼ kg, 12-16 pieces)
2 medium onions (thinly sliced)
2 tsp ginger & garlic paste
3 tsp (heaped) coriander powder
2 tsp red chilli powder
¼-½ cup oil
1 cup + ½ cup yogurt
2 tsp salt
2 cloves
6 peppercorns
2 cinnamon sticks
1 cup water
3 tbsp coriander leaves
3-4 green chillies
Directions
- Marinate chicken in 1 cup yogurt (whipped), salt and garlic-ginger paste for at least 2 hours.
- In hot oil add the onions and fry till golden brown. Spoon out of the pan and onto a plate. Crush the onions by hand or use an electrical grinder. Set aside.
- In the same oil, add garam masala (peppercorns, cloves, cinnamon sticks) and fry on low heat.
- Add coriander powder and chilli powder. Make sure oil is not too hot or the spices will burn.
- Add marinated chicken. Stir fry on high heat for a minute or two or until the chicken changes colour, constantly stirring.
- Cover and cook on low-medium heat till the chicken is tender.
- Remove the lid and fry on medium heat until all the water dries up and all that is left on the base is oil. Do not stir too much at this point or the chicken will start to break.
- In a separate bowl beat the ½ cup yogurt (whipped) and the fried onions. Add this mixture to the chicken.
- Add water to make the gravy thinner.
- Add green chilies. Cover and cook on medium heat for 10 minutes.
- Take off the flame and add coriander leaves.
Notes
- When frying the onions, turn the heat off a few seconds before the onions are golden brown. When you’re taking the onions out of the oil, they will continue to cook. If you over-fry onions, they get a very bitter taste to them.
