How to make easy chicken curry

You will learn how to cook easy Indian Chicken curry with me today. The best part is, this recipe is easy and there are not many ingredients that you need for this.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Chicken 400gms (boneless or boned-diced)
• One large onion (vertically sliced)
• Two tomatoes
• 1tsp ginger garlic paste
• 1/4 tsp turmeric powder
• 1/2 tsp chili or paprika powder
• 1/2 tsp garam masala
• 1 1/2 tsp coriander powder
• salt to taste
• Oil 2 tsp

1. Heat oil in a pan and once heated add sliced onion. Fry till golden brown. (Do not let it burn, it should just be golden) Now add ginger garlic paste and mix well.
2. Once the raw aroma from ginger garlic paste is gone, add all the spices including salt and fry for a minute. You will get nice spiced aroma.
3. Now add tomatoes (finely chopped) and cover with lid. Cook for about 2-3 minutes till the tomatoes are soft. Now add diced chicken to this mixture and mix well.
4. Cover this with a lid and let it cook on medium flame till the chicken is cooked. This will take about 20 minutes for boned chicken or 15 minutes for boneless chicken.
5. Make sure you cook the chicken without adding any water. Once the chicken is cooked, you will see it leaves moisture which would become the curry or the sauce. But if you feel it's too little then add about half a cup of boiling water and cover for another minute or two.
6. If you like, you can sprinkle this chicken dish with coriander leaves for garnishing. Serve hot with any Indian bread like chaapaties, naan or rice. You can add little or extra spice according to your taste but these measurements would give you medium hot curry. Now enjoy this simple but delicious curry.

Tips & Warnings

• If you want your chicken cooked just right with good amount of sauce, you can keep a flat lid on the pan with water on the lid. This will keep more moisture in the curry and also will cook the chicken nice and tender.
• Make sure you do not let the onions get dark brown as this will give a burnt taste to the curry, you want them just nice and golden. Soft but not burned.