Chicken Curry 2

Ingredients

• Chili powder
• Black pepper powder
• Turmeric powder
• Curry powder
• Cinnamon stick
• Mustard seeds
• Curry leaves
• Pandan leaves
• Onions
• Salt
• Cloves
• Cardamom pods
• Garlic
• Bombay onions
• Green chilies
• Tomatoes
• Salt powder
• Chicken
• Water

 Method

1. First, heat the pan well.
2. Now reduce the heat and add chili powder, pepper powder, turmeric powder, and curry powder. Fry until it turns dark brown.
3. Set aside the fried spices.
4. Now add oil to the pan and when it heats up, add a cinnamon stick and mustard seeds. When the mustard seeds pop, add curry leaves, pandan leaves, cardamom pods, and cloves. Sauté until fragrant. Then add chopped Bombay onions and mix well. Add green chilies.
5. Sauté for a while. When the onions turn golden brown, add finely chopped tomatoes. The secret is to add more tomatoes (for 500g of meat, add two tomatoes).
6. Add salt. Reduce the heat and let the tomatoes cook in their own juice. When the tomatoes are soft, add the fried spices and mix well. Now add the chicken pieces and mix for about two minutes.
7. Now add water. I added enough water to just cover the chicken pieces. Cook with the lid open on medium heat. Do not increase the heat. Cook until the desired thickness is achieved. This curry is very tasty and thickens well...