Shamsa's Kitchen

• 1kg Chicken (Whole, in pieces, skin off)
• 50g Butter/Cooking Oil
• 2 Onions (Medium, quartered)
• 4 Tomatoes (chopped)
• 1 tablespoon Garlic & Ginger Paste
• 1⁄2 tablespoon Salt
• 1 teaspoon Ground Coriander (Dhaniya)
• 1 teaspoon Ground Cumin (Jeera)
• 1 teaspoon Garam Masala
• 1 teaspoon Turmeric Powder (Haldi)
• 1⁄2 teaspoon Red Chilli Powder
• Coriander (chopped, to garnish)
• 2 Cups Water

Method:

1. Process onions in a food processor. Alternatively, chop into small chunks.
2. Heat butter/oil in a large pan on a high heat, and add the onions.
3. Fry onions for 5-10 minutes or until they are brown, moving them around the pan regularly using a large spoon.
4. Add the  garlic and ginger paste, salt and spices, mix well to get a deep brown mixture.
5. Add the tomatoes, and cook for a minute or two  on medium/high heat until the tomatoes soften. Stir, and add a dash or two of cold water if the contents of the pan become too dry or stick to the pan.
6. Add chicken to the pan, mix into the sauce and cook on medium/high heat for 5 mins (or until chicken turns white). Stir chicken a few times.
7. Add 2 cups of cold water (or pre-boiled water), bring to the boil, then allow the chicken curry to simmer for 30-35 minutes on a low to medium heat, with lid on.
8. Turn heat off, and sprinkle coriander over curry (optional)

Serve with rice/chappati/naan and salad, and enjoy 🙂