Chicken Curry and Rice

• Heat oil in a deep bottomed.
  • Add the dry spices and sauté for 1 minute until you get an aroma.
  • Add onions and chilies fry till the onions turn golden.
  • Add the ginger-garlic paste and cook till the raw smell goes away.
• Add the tomato puree, salt, and
• Stir and cook until the tomatoes soften.
• Add the yogurt, red chili powder, coriander powder, and garam masala and mix well.
• Cook on a low flame until the raw smell of the spices goes
• Add the chicken and coriander leaves.
  • Fry till the chicken pieces turn white.
• Add a cup of warm water to the mixture of chicken and spices.
  • Note: Be careful to add enough water to make a thick Adding excess can make the curry too runny.
• Cover the entire dish and cook over a medium flame, till the chicken turns soft.
• Taste and adjust the salt if necessary.
• Cover again and cook for 3-5 minutes until the chicken is soft enough to fall off the bones.
• Garnish with fresh coriander leaves.

Trivia

Curry is typically associated with India, but is actually a cooking style native to many countries.