Easy Chicken Curry

Ingredients

• Chicken - 1/2 kg
• Onions - 3 whole
• Tomatoes - 2 whole
• Green chilies - 4 whole
• Shallots - 6 whole
• Ginger-garlic paste - 2 tsp
• Cinnamon - 1/2 piece
• Cloves - 2 clove
• Bay leaf - 1 whole
• Fennel seeds - 1/4 tsp
• Turmeric powder - 1/2 tsp
• Chili powder - 1 tbsp
• Coriander powder - 1 tsp
• Coriander leaves
• Salt
• Coconut oil

Instructions

1. 1Make a smooth paste of the green chilies and shallots in a small blender and set it aside so the flavors meld.
2. 2Heat the coconut oil in a kadai or large skillet over medium heat. Add the onions and sauté until they turn light brown and fragrant, offering a sweet base for the curry.
3. 3Stir in the ginger-garlic paste and the green chili–shallot paste and cook for a minute until the raw aroma disappears.
4. 4Grind the cloves, bay leaf, cinnamon piece, and fennel seeds to a coarse powder and add this spice mix to the pan, then add the chopped tomatoes and cook until the tomatoes soften and start to break down.
5. 5Add the chicken pieces, sprinkle in the turmeric, chili powder, and coriander powder, and stir thoroughly so the spices coat the chicken evenly.
6. 6Taste and adjust salt, then add 1/2 cup of water and cover the pan. Simmer until the chicken is cooked through and the sauce has reduced to your desired consistency.
7. 7Garnish with coriander leaves and serve the curry hot.