Servings: 4 portions
- 2 tbsp Sunflower Oil Or any vegetable oil that doesn’t have a strong taste
- 2 Large Onions
- ½ tsp Turmeric
- 2 tsp Coriander Powder
- ½ tsp Red Chili Powder
- 1 tsp Ginger Garlic Paste
- 20 g Fresh Coriander
- 300 ml Water
- 4 Skinless Chicken Thighs
- ¾ tsp Garam Masala
- 3 Green Chilies
- 10 g Fresh Garlic
- Salt to Taste
Slice the onions in Juliennes and set aside; wash the coriander, chop it (eliminating the hardest part of the stem), and set aside as well, separately from the onions. Prepare the chicken in chunks that are larger than bitesize and set aside; I would normally divide a thigh in two.
Start cooking: In a pan, add 1 tbsp of sunflower oil and warm up on medium heat. Once warm, add the onion and a little salt, as this will speed up the cooking of it. Stir well and keep on cooking until the onions start to soften and are translucent, which will take about 4 minutes.
Once the onions are translucent add the turmeric, coriander powder, and red chili powder, stir well and allow the spices to cook. This will take about one minute; you will know the spices are cooked once the smell of rawness has gone and the oil separates from them.
At this point add the ginger garlic paste, mix well again and allow it to ‘fry’; once more, this will be cooked once the smell of rawness, especially of the garlic, has gone.
Add half of the fresh coriander to the mix and stir well; allow this to cook for a further 3-4 minutes.
Take half of the mixture and blend in an upside-down blender/grinder with a little water if necessary. Return the blended mix to the pan with the non-blended one, mix well and add the pieces of chicken.
Mix well and allow the chicken to cook that way for 2 minutes, then add the water, stir well and bring to a boil. Add the remaining of the fresh coriander and stir well once more.
Bring the flame down to low, put a lid on the pan, and allow to cook while simmering. The chicken will be ready in 10-15 minutes.
- Halfway through the 15 minutes, add the garam masala to the pot, mix well and allow it to continue cooking.
In the meantime, finely chop the fresh garlic and wash and slit sideways the green chilies.
- About five minutes before the chicken is ready, in a small pot add the remaining one tbsp of sunflower oil, and once warm add the finely chopped fresh garlic and chili and cook through; this tadka will be ready once the smell of rawness of the garlic has gone.
At this point, add the tadka to the chicken and mix well. Serve and enjoy!
A couple of notes on this easier than ever chicken curry:
The spiciness of the curry can be adjusted two ways, either by reducing or increasing the quantity of chili powder and/or by doing the same with the green chilies. This is a personal choice and the recipe as above has a kick, but it is about halfway for spiciness in the ‘Indian Food Scale of Spiciness’ if that is a thing.
The curry can be made drier or more liquid by controlling the use of water; for this recipe, I like the sauce to be not dry, nor too liquid – about halfway.
Should you realize that you added too much water, remove the lid and put the heat higher, as this will allow the water to evaporate quicker.
Should your curry be too dry for your taste, add more water but remember to bring to the boil before serving.
I only blend half of the base to give it some creaminess, but this step can be either omitted or the whole base can be blended: again – your choice depending on your preference.
Calories: 239kcal | Carbohydrates: 9g | Protein: 23g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 227mg | Potassium: 406mg | Fiber: 3g | Sugar: 4g | Vitamin A: 439IU | Vitamin C: 10mg | Calcium: 38mg | Iron: 1mg