Chicken Curry

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Who says a curry is too much work? This curry tastes divine – you going to be licking your fingers and definite seconds all round.

1 chicken, disjointed

1 cinnamon stick

2 elachi pods

4 cloves

2 teaspoons chilli powder

1/2 tsp tumeric powder

1 flat tsp coriander powder

1 flat tsp cumin powder

1 medium onion, finely sliced

4 tomatoes, grated

4-6 potatoes, peeled & halved

1 heaped teaspoon crushed garlic or ginger garlic

2-3 tablespoons tomato purée

Oil

1 green chilli, optional

1 sprig curry leaves

Heat oil in a flat pot. Add sliced onion. Saute till lightly browned.

Add chicken. When chicken is sealed add spices and cook for a few minutes. Then add tomatoes and leave to cook. The tomatoes need to cook and melt down. Add half a cup of water and potatoes, let cook till done and potatoes are soft.

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Top with fresh chopped coriander.

Serve with roti or rice and salad.

Notes:

– As in the pictures above, you can marinate the chicken before adding to the pot.

– If you like a hotter curry, add more green chillies. Make sure to pierce the chillies so it does not burst while cooking.

– Add water as needed, a little at a time. As the gravy thickens, you can be the judge of how thick you would like it to be.

– Peel potatoes and put into a plastic bag. Pop into the microwave to cook then add to the curry. Simmer until cooked through or for a few minutes if completely cooked through.

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