Chicken Curry from Mumbai

Method

• step 1

  Wash chicken and cut into chunks (about 1 inch cubed)

• step 2

  Chop Onions & tomatoes into small pieces

• step 3

  Add oil to pan until hot

• step 4

  Fry onion on low heat for 5 mins or until translucent (not brown)

• step 5

  Add tomato and cook till softened (about 5 mins) - take off heat and allow to cool

• step 6

  Place cooled onions and tomato together with the garlic/ginger paste in mixer and blend to a paste

• step 7

  In a large pan, add oil and heat, when hot add 3/4 leaves and one chopped onion and fry until the onion is slightly brown - add the paste and stir

• step 8

  Add the garam masala and chilli pwder and stir until the mixture is dry (water must have evaporated.

• step 9

  Add the chicken and turn slowly until mixed together. On low heat, cover the mixture and allow to cook for about a minute and stir again (water should be coming from the mixture).

• step 10

  Cover again and cook for a further 2 mins and then stir and add one and a half small glasses of water.

• step 11

  Season to taste.

• step 12

  Allow to simmer for 25 mins

• step 13

  Add fresh corriander to serve