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
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
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.
Top with fresh chopped coriander.
Serve with roti or rice and salad.
– 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.