Chicken Curry

चिकन करी

• Time 50 min
• Serves 4
• Made with Satva Coriander Powder

A home chicken curry, built on onions browned slowly and plenty of coriander powder, which thickens the gravy as much as it flavours it.

Ingredients

• 750 gchicken, curry cut
• 3 tbspoil
• 1 tspCumin Seeds
• 1bay leaf
• 2onions, finely chopped
• 1 tbspginger-garlic paste
• 2tomatoes, puréed
• 2½ tspCoriander Powder
• 1 tspChilli Powder
• ½ tspTurmeric
• 1 tspGaram Masala
• ¼ cupcurd, whisked
• to tastesalt
• 2 tbspcoriander leaves, chopped

Method

1. Heat the oil, add the cumin seeds and bay leaf, then the onions. Brown them slowly, 12-15 minutes. This is where the colour of the gravy comes from.
2. Add the ginger-garlic paste and fry for 2 minutes, then the tomato purée. Cook until the oil separates, about 8 minutes.
3. Lower the heat, add the coriander powder, chilli powder and turmeric, and stir for 30 seconds.
4. Add the chicken and salt and fry for 5 minutes on high, so the masala sticks to it.
5. Take the pan off the heat for a moment and stir in the curd so it does not split. Add 1½ cups of hot water, cover and simmer for 20 minutes until the chicken is done.
6. Stir in the garam masala, rest for 5 minutes, and finish with coriander leaves.

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