Chicken Curry

By Hari Ghotra · 60 min

Ingredients

Instructions

1. Skin the chicken and trim off any excess fat. (For boneless meat, use trimmed thigh chunks and cook for 15-20 minutes instead.)
2. Heat the oil in a pan, add the onion and garlic and fry on high for a few minutes. Then lower the heat and cook gently for about 20 minutes, until deep golden brown. Add a splash of hot water if they stick.
3. Once browned, lower the heat and add the tomatoes, ginger, salt, turmeric, coriander stalks and chilli.
4. Let the mixture cook down for 5-10 minutes into a thick, aromatic paste. When it is shiny and thick, add the chicken and stir to coat.
5. Turn up the heat and fry the chicken for 5 minutes.
6. Lower the heat to the lowest setting, cover the pan and cook for 20-25 minutes, until the chicken is cooked and the meat is starting to come away from the bone.
7. Add enough boiling water to just cover the chicken, cook a few more minutes, then take off the heat.
8. Stir in the garam masala, add the coriander leaves and serve.

Summarized from Hari Ghotra's video. Watch it for the details.

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