Simple Chicken Curry

Ingredients

• 5 tbsp oil
• 0.5 tsp cumin seeds
• 1 onion (Finely chopped)
• 1.5 tbsp ginger-garlic paste
• 2 green chilies (Use 2–3 chilies; slit lengthwise)
• 3 chicken leg quarters (Cut into medium pieces)
• salt (To taste)
• 0.25 tsp turmeric powder
• 1.5 tsp red chili powder
• 1 tsp cumin powder
• 1.5 tsp coriander powder
• 2 tomatoes (Medium-sized; pureed)
• 1 cup water
• 1 tsp black pepper
• 0.25 tsp dried kasuri methi (Optional)
• fresh cilantro (Chopped, for garnish)

Steps

1. 1

   Heat the oil in a pan over medium heat. Add the cumin seeds and finely chopped onion, then sauté for about 1 minute.

2. 2

   Add the ginger-garlic paste and slit green chilies. Cook for about 1 minute.

3. 3

   Add the chicken pieces and mix well so they are coated with the aromatics and oil.

4. 4

   Add salt to taste, turmeric powder, red chili powder, cumin powder, and coriander powder. Mix thoroughly and cook for about 2 minutes.

5. 5

   Add the puree made from the two medium tomatoes and pour in the cup of water. Mix well.

6. 6

   Cover the pan and cook until the chicken is cooked through.

7. 7

   Remove the lid and continue cooking until the excess water reduces and the curry forms a nice gravy.

8. 8

   Add the black pepper and optional dried kasuri methi. Mix into the gravy.

9. 9

   Garnish with freshly chopped cilantro and serve with rice or naan.

Notes

The source does not specify an exact covered cooking time, heat level, or finished chicken temperature; cook until the chicken is fully cooked through. Serve with rice or naan as suggested by the author.

Nutrition per serving

• main
• Indian
• chicken
• curry
• spicy
• one-pan
• stovetop
• dairy-free