INDIAN FOOD CHICKEN CURRY

• 1 kg chicken pieces of your choice, skin removed
• 2 large onions sliced thin
• 2 large tomatoes diced
• 2 tbsps garlic paste
• 1 tbsp ginger paste
• 2 tsps coriander powder
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 2 tsps garam masala powder
• 4 tbsps vegetable/ canola/ sunflower cooking oil
• Chopped coriander to garnish

Preparation:

• Heat the oil in a pan and fry the onions till golden brown. Remove from the oil with a slotted spoon and drain on paper towels. Turn off fire.
• Grind the onions into a smooth paste in a food processor. Remove into a separate container.
• Now grind the tomatoes, garlic and ginger pastes together into a smooth paste.
• Heat the remaining oil again and add the onion paste. Fry for 2-3 minutes. Now add the tomato paste and all the spices. Mix well.
• Fry the masala till the oil begins to separate from it.
• Add the chicken to the masala and brown well.
• Add 1 1/2 cup of hot water to the chicken, simmer and cover. Cook till the chicken is tender.
• Garnish with chopped coriander and serve with hot chapatis (Indian flatbread), Naans (tandoor-baked Indian flatbread) or plain boiled rice