Chicken Curry

indianhealthyrecipes.com

jabm

½ kg (1.1 lbs.) chicken (preferably bone-in, boneless is okay too)

2 to 3 tablespoons oil

1 cup (3 medium) onions (fine chopped)

1 to 2 green chilies (slit, omit for less spicy, Thai or Indian chili peppers or serrano peppers)

1 tablespoon ginger garlic paste or minced ginger garlic

½ cup (2 medium) tomatoes (pureed or finely chopped)

¼ cup yogurt (substitute with 12 cashews or 3 tbsps poppy seeds, refer notes)

½ to ¾ teaspoon salt (adjust as needed)

½ to 1 cup hot water (or coconut milk)

2 tablespoons coriander leaves or mint leaves finely chopped

subheading: Spice powders (or use curry powder as needed):

¼ teaspoon turmeric powder

1 teaspoon red chili powder or smoked paprika (½ tsp for less spicy)

1 teaspoon garam masala (½ tsp more if needed, adjust to taste)

1 teaspoon coriander powder

subheading: Whole spices (omit if you don't have):

1 bay leaf or 1 sprig curry leaves

4 cloves

2 inch cinnamon piece

3 green cardamom

Directions at indianhealthyrecipes.com

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