Chicken Curry

indianhealthyrecipes.com

Diana Bright

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

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 ¾ inch ginger, 3 cloves garlic minced

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

¼ cup yogurt (or 1½ tbsp cashew butter or 12 cashews powdered & pureed with ¼ cup water, refer notes)

½ to ¾ teaspoon salt (adjust as needed)

½ to 1 cup hot water (or light coconut milk)

2 tablespoons coriander leaves or mint leaves finely chopped

Spice powders (or use Curry Powder as needed)

¼ teaspoon turmeric powder

1 teaspoon Kashmiri 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

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