A lot of Indian Chicken Curry recipes either require long hours of marination, a whole lot of pastes to be made or loads of fresh coconut or cream to be added to the curry. Here is one recipe which evolved as a weekday chicken curry option in our household as it does not need any grinding masalas or grating coconut. Chopped vegetables and chicken is all that you need. Here’s how.
You will need:
400-450 grams boneless chicken or chicken with bone (cleaned and skinned)
4 tomatoes, finely chopped
4 onions, finely chopped
1 garlic bulb, peeled and chopped
1 inch ginger, finely chopped
1 stick cinnamon
3 tsp red chilli powder
4 tbsp oil
1 tsp sugar (to balance the sourness of the tomatoes)
1 tsp curd/yoghurt
3 tsp meat masala
salt to taste
– Marinade the chicken in a mix of the curd, 1 tsp salt, 1 tsp meat masala and 1 tsp red chilli powder for 20 minutes.
– In a pan or pressure cooker, heat the oil and add the cloves, cinnamon, ginger, garlic and onion to it. Also add some salt to this so that the onion cooks faster and does not burn. Saute the onions till it becomes brown (almost black) and then add the tomatoes and cook till they become soft.
– Now add the remainder red chilli powder and meat masala and mix. Next add the chicken and mix well.
– Add one glass water and mix well. Simmer for about 15 minutes till the chicken is cooked.
– Serve hot with chapatis.