Today’s recipe is an absolute beginners recipe. it requires no skill at all………hmmm maybe just to clean the chicken?maybe you can delegate that work to someone else?:D
Don’t let the long ingredients list fool you! you know how an Indian recipe looks like, right!?
The spice powders Iv used in this recipe are – turmeric, pepper, cumin, coriander and a store bought chicken curry masala( I used the ‘achi’ brand). You can actually skip all the spice powders and use just the chicken curry masala. It will be as tasty but very mild. If I cook for the kids I just use the achi chicken curry masala. THERE………..your ingredients list just went shorter!!!
You can also alter the level of spice. if your a person who likes it spicy you can add in some chilli powder. I didn’t, coz the chicken masala already had a bit of spice.
You can serve it with parotta (yum) or ghee rice or even plain white rice!
INGREDIENTS:
cardamoms – 2
cinnamon – small piece
cloves – 2
oil – 4 tbsps
coconut milk – 1/4 cup (optional)
coriander or mint leaves, chopped – 2 tbsps (optional)
- In a wok, heat some oil. add the cardamoms, cinnamon and cloves.
- Add in the onions and saute till slightly browned.
- Add the ginger garlic paste and saute for a minute.
- Add the chicken and give it a quick stir in the onions. Add some salt as well.
- Now add in the chicken curry masala, cumin powder, turmeric and pepper. Let it mix in the oil. Add a few spoons of water to de glaze the pan and so that nothing sticks to the pan.
- Add in the tomatoes. Close the pan and let it cook on low flame for a few minutes.
- The tomatoes would have started to get soft. Mash them up with the back of your ladle.
- Now add in 3 cups of water and the coriander powder. Close the pan and let it simmer for about 15 minutes.
- Later, check the consistency. Add in the coconut milk if you are using. Also add the coriander/ mint leaves.
- Check if the chicken is cooked through…..and your done!:)
