Simple to make and yummy Indian chicken curry for lunch or dinners.
Don’t be put off by the long list of ingredients as you can find them all in major Baltic supermarkets.
Spiciness can be adjusted to your liking.
Ingredients
• ½ kg chicken with or without bones or diced chicken breast
• 4 table spoons of any cooking oil (sun flower / vegetable / coconut)
• 1 large onion, thinly sliced
• 2 large thinly sliced tomatoes
• 1 table spoon of cumin seeds
• 1-2 cinnamon sticks
• 4 cloves
• 5 cloves of garlic (nicely chopped into tiny pieces)
• 1 tablespoon of ginger powder or little bit of grated fresh ginger (20grams)
• 2 green chillies (optional)
• 2 table spoons of chilli powder (or to taste)
• 1 tablespoon of turmeric powder
• 1 tablespoon of pepper powder
• 1 table spoon of curry powder or garam masala powder
• Salt to taste
• Water as needed (1- 2 cups)
• Coriander leaves a handful (optional)
Heat oil in a saucepan. Add cumin seeds, cinnamon sticks, cloves and fry for a minute, until you hear the crackling sound of cumins, which will release the fragrance. Then add chopped onions and saute / stir until it turns golden brown. Time to add ginger and garlic and green chillies in the saucepan, and stir nicely for another 1 minute. Now add in the chopped tomatoes and then all the other spices and salt to taste (add less salt initially). Cover the saucepan and let it cook for 5 minutes util the ingredients become like a mash.
Now add the chicken pieces, stir well for a few times so the masala gets into the chicken. Add 1-2 cups of water and stir the sauce. At this stage, take a teaspoon and taste the sauce to check if the spice and salt are enough. Add more pepper powder or salt or water as necessary. Again, cover the saucepan and simmer it for 30 minutes on medium heat (you need to stir once or twice) till the chicken is cooked.
Just before serving, chopped coriander leaves can be added to enhance the taste. Curry can be served with Basmati (or) any type of rice (or) any Indian breads, such as chapatti or naan.