This is a very easy chicken curry/Fry. You can decide the amount of gravy you like or whether you want it fried. I usually end up making this when i've very little time to cook the chicken as this dish rarely needs anything more than the occasional stirring. By very little time, what i mean is that you dont have to stand next to the dish stirring all the time and checking whether onions and tomatos are cooked or whether the spices are burning... Just mix it all together and add to the pan..
Here's how..
(*Note: Adjust spice levels according to your taste...We like it very hot !)
Ingredients:
1 big onion thinly sliced
1 tomato sliced
*2 cloves of chopped garlic
*a small piece of ginger - cut into thin long strips
(*You can substitute this with store bought ginger/garlic paste to save you some more time - 2 tsp)
2 green chillies - slit
2 tbsp thick yoghurt
2 tbsp veg oil
1 tbsp lime juice
2 tsp chilli powder
2 tsp coriander powder
1 tsp garam masala
1/4 tsp turmeric powder
3 sprigs of curry leaves
salt to taste
1 kg chicken - skinned and cut into medium sized pieces (on the bone preferably)
Method:
Marinate the chicken with all the above mentioned ingredients and rub the marinade into the pieces. You could also make some incisions on the pieces to ensure that the marinade penetrates. Set aside for 15 minutes or as long as you have time.. Now pour some oil into a pan and once its hot, add the chicken along with all the marinade to it. Stir on high heat for 5-7 minutes or till the juices start flowing from the chicken. Now lower the heat to medium and cover and cook for another 10 minutes. Take the lid off and let the chicken cook uncovered. At this stage you can decide how much gravy you prefer. I usually let it cook till there's very little gravy in the chicken. Serve hot garnished with some lime wedges.
This is best served with naan or tandoori roti.
