500 gm chicken (small pieces, bone in)
1/4 cup oil
2tbsp garlic and ginger paste
1tsp crushed dry coriander
1 tsp crushed cumin
4-5 green chilies
1 bunch fresh green coriander, chopped
3 tomatoes, roughly ground
1 tbsp crushed red chili
1/2 tsp turmeric powder
Salt to taste
2 tbsp ginger finely sliced (for garnish)
- Heat the oil and add the garlic and ginger paste, stir fry for few seconds before adding the crushed coriander and cumin, mix well.
- Add the chicken and cook for 1-2 minutes or until it lightly browns on the outside.
- Add the green chilies and half of the bunch of coriander and mix it well.
- Add roughly groundd tomatoes, salt, crushed red chili and turmeric. Cook covered with lid until the chicken is done and the oil separates from the curry.
Garnish with sliced ginger, green chilies, and fresh coriander. Serve hot with chappati or naan.
Tip: If you’re using canned tomatoes they may be dry compared to fresh tomatoes so be sure to add a little bit of water if needed.