Ingredients
- ⅓ cup oil
- 2 onions chopped finely (for the masala)
- 6 cloves garlic minced
- 1 tablespoon minced ginger
- 1 tablespoon cumin seeds
- 2 black cardamom pods
- 1 finger-sized piece whole cinnamon
- 1.5 teaspoon red chilli powder or to taste
- 1 teaspoon cumin powder
- 1.5 teaspoon coriander powder
- 2 teaspoon salt or to taste
- 1 tablespoon tomato puree
- 1 chicken, skin-off and cut into curry-pieces (1 medium sized chicken = approx 800g/1.7lb)
- 2 onions diced into thick cubes (to add towards the end)
- fresh coriander, to garnish
Instructions
- Heat the oil in a pot. Once hot, add the finely sliced onions, garlic, ginger, black cardamom, cumin seeds and cinnamon stick. Fry this over a medium-high heat till the onions turn a light shade of golden.
- Turn the heat to high and add the chicken pieces and tomato puree and the rest of the spices. Once the chicken is no longer pink and coated in the masala, add ½ cup (125ml) water. Turn the heat to low, cover and simmer.
- After 15-20 minutes of simmering on low, the chicken should be nearly done. At this point, uncover and add the diced onion pieces. Cover again and cook for 7 -10 minutes.
- Take the lid off and have a look at how the sauce in the curry is looking. If you'd like to thicken the sauce, cook it for a further few minutes over a medium to high heat, until the thickness is too your liking.
Garnish with coriander
Notes
The tomato puree is optional and mainly for colour. If you don't have it on hand, then either use 1-2tsp of paprika (and adjust the red chilli accordingly) or omit altogether.
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