Chicken Curry

Just another kind of chicken curry to add to your recipe box. Quick and simple and yet tasty. This goes well with rice, roti and naans.


Ingredients
Chicken breast meat – 1 lb
Onion – 1 large finely chopped
Tomato – 1 large finely chopped
Green chili – adjust to spice level chopped
Ginger and Garlic paste – 1 tablespoons + 1 tablespoons
Coriander powder  - 1 tablespoon
Cumin powder – 2/3 tablespoon
Yogurt – 1/2 cup
Turmeric – 1/2 teaspoon
Salt to taste
Chili Powder – 1/2 tablespoon
Cilantro – handful of sprigs chopped
Kasoor methi – 1/2 tablespoon crushed
Kitchen King masala – 1 teaspoon (optional)
Lemon/Lime Juice – 1 tablespoon
Oil – 1 tablespoon + 2 tablespoon
Water – 1/2 cup

Method
Cut chicken into bite sized pieces. Marinate chicken in 1 tablespoon of ginger and garlic paste, turmeric, salt,  and lime juice for 1/2 hour. Heat 1 tablespoon of oil in a pan /kadai and fry the chicken until 2/3 cooked. Set the chicken aside and heat the remaining oil in the same pan. Add onions and sauté until golden brown, then add chilies and the remaining tablespoon of ginger and garlic paste. Sauté until ginger and garlic looses its raw smell, then add the tomatoes. Mash the tomatoes with your spatula so that it cooks well. Now add coriander, cumin and chili powder along with salt (sprinkle water if the mixture gets too dry). Mix well and cook on medium heat until oil oozes on the side. Now add the chicken pieces to the pan and mix well. Pour water and bring it to a boil and then reduce heat to simmer. Stir in the yogurt, kasoori methi and Kitchen King masala and cook for 5 more minutes. Adjust seasoning. Garnish with chopped cilantro
Serve hot with roti, naan or plain white rice