A simple curry, possibly made in every Indian household with their own variations. Here is ours:
1. 2 tbsp oil
2. 1 bay leaf
3. 1 black cardamom
4. 1 tsp cumin/jeera
5. 1 cinnamon stick
6. 1 tsp coriander powder
7. 1/3 tsp chilli powder
8. 1/2 tsp haldi
9. 1/2 tsp salt
10. 1 tbsp ginger garlic paste
11. 1 green chilli
12. 2 medium sized onions
13. 1 medium sized tomato
14. 300-400 g chicken
1. Chop onions and tomatoes into small pieces and slice green chilli into half.
2. Wash the chicken and cut it into approx 1 inch pieces.
3. Heat 1 tbsp oil in a wok. Be sure to add the oil around the edges of the wok and not directly in the center when making any masala.
4. Add the chopped onions and stir till it is light brown.
5. Add the ginger garlic paste and stir for a minute. Scrape the bottom if any of it sticks.
6. Add the tomatoes and stir for another 2-3 minutes. Switch off the gas and let it cool. Blend it in a mixie with 2-3 tbsp water.
7. Wash the wok and heat it. Add 1 tbsp oil. Add the bay leaves, cumin/jeera and let it splutter.
8. Add coriander powder. Put in the chicken. Add turmeric/haldi, chilli powder, the green chilli and salt and stir well for 5-7 minutes. The chicken will start turning brown.
9. Now add the paste and stir. Then add a cup of water
10. Stir and let it come to a boil. Reduce the flame and cover it with a lid for 5-7 minutes.
11. Lift the lid and stir for another minute till the curry starts to thicken a bit.
12. Switch off gas. Transfer it to a bowl and garnish with fresh coriander.
Have it with a bowl of rice and plain yogurt!