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Chicken Curry

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Chicken Curry
Ingredients:
1 lb. chicken (bone-in or boneless, cut into pieces)
2 tbsp oil
1 large onion, finely chopped
1.5 tsp ginger, minced
1.5 tsp garlic, minced
2 medium tomatoes, finely chopped (or 1 cup puree)
2 tbsp korma/curry masala
1 cup coconut milk
1 cup water 
salt, to taste
Fresh cilantro, for garnish
  • Heat oil in a deep pan or pot over medium heat. Add chopped onions and sauté until golden brown.
  • Stir in minced ginger and garlic, cooking until fragrant (about 1 minute).
  • Add tomatoes and cook until they soften and form a thick paste (about 5-7 minutes).
  • Stir in the korma/curry masala, salt cooking for 1-2 minutes to release its aroma.
  • Add chicken pieces, mixing well to coat them with the masala. Cook for 5-7 minutes, stirring occasionally.
  • Pour in water. Bring the curry to a boil, then reduce to a simmer. Cover and cook for 10-12 minutes, or until the chicken is tender and fully cooked. Stir in coconut milk and simmer for 8-10 minutes. 
  • Adjust salt to taste. Garnish with fresh cilantro and serve with steamed rice, naan, or roti.