QUICK CHICKEN CURRY

Ingredients:

• Skinless Chicken – 400 grams cut into small pieces
• Fresh Cream – 3 tablespoons
• Kashmiri chilli powder – 2 teaspoons
• Coriander powder – 1 tablespoon
• Turmeric powder – ¼ teaspoon
• Onions – 2, chopped small
• Large Tomatoes – 3, chopped small
• Tomato puree – 4 tablespoons
• Cardamom pods – 5
• Cinnamon -2″
• Ginger Garlic paste – 3 tablespoons
• Coconut milk – 1 cup
• Oil – 1 teaspoon

Method:

• Marinate the chicken in fresh cream, red chilli powder, coriander powder, turmeric powder and ginger-garlic paste. Set aside for 40 minutes to an hour or as much time as you have at hand.
• To a deep casserole on medium heat add the oil followed by cardamom and cinnamon. Fry until the spices just turn fragrant.
• Toss in the chopped onion and fry until they turn brown.
• Stir in the chopped tomatoes, tomato puree and cook stirring for 5 minutes.
• Now slide in the marinated chicken, mix well. Lower the heat to a minimum, cover the casserole and allow the chicken to cook on low heat until done.
• Once the chicken is cooked through, turn up the heat to maximum and continue cooking the chicken, uncovered, for an additional 15 minutes or until the gravy thickens.
• Stir in the coconut milk and bring the curry to a rolling boil for a couple more minutes.
• Serve with Rotis, naan or dosa.

Notes:

• Alternatives to:
  • 3 Large Tomatoes + 4 tablespoons of Tomato puree – you can use a ¾ cup of shop-bought tomato puree.
  • Coconut milk – use ¾ cup well beaten thick curd and a tablespoon on crushed nuts such as almond or cashew.