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Chicken Curry - Entrees (Non-Veg)
Serves 4
Preperation Time: 20 minutes
Cook Time: 20 minutes
Chicken in onion-tomato curry
  • 2 medium-sized onions
  • 1 cinnamon stick
  • 1 tsp ginger-garlic paste
  • 3–4 green chilies
  • ½ tsp cumin seeds (jeera)
  • 2 medium-sized tomatoes
  • 4 tsp sunflower or olive oil
  • 1½ tsp salt
  • 1 tsp red chili powder
  • ½ tsp turmeric (haldi) powder
  • 1 tsp garam masala (blend of Indian spices)
  • 2 lb chicken cut in 2 inch pieces
  • ¼ cup cilantro leaves
  • 1 cup water
  • Grind the onions, cinnamon stick, ginger-garlic paste, green chilies, cumin seeds, and tomatoes to a paste. Heat the oil in a kadai (cooking wok) or pressure-cooker vessel. Add the paste. Stir till golden brown and the oil separates. Now add the salt, red chili powder, turmeric, and garam masala (Indian spice powder), keep covered with a lid, and continue cooking curry on low heat for another 5 to 10 minutes.
  • Wash the chicken pieces. Add to gravy, stir for another 10 minutes.
  • Add the water and pressure-cook for 2–3 whistles. Open and garnish with chopped coriander.
  • Serve hot with rotis or rice.