Chicken Curry

indianhealthyrecipes.com

Ryan Machemehl

½ kg CHICKEN (500 grams or 1 pound (preferably bone-in))

2 to 3 tablespoons oil

1 cup onions (3 medium onions) (fine chopped)

1 to 2 green chilies slit (skip for less spicy)

1 tablespoon GINGER GARLIC PASTE or minced ginger garlic

½ cup tomatoes (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 tbsp 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 (skip if you don’t have):

1 bay leaf or 1 sprig curry leaves

4 cloves

2 inch cinnamon piece

3 green cardamom

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