GINGER CHICKEN CURRY

GINGER CHICKEN CURRY 

Serves: 4

Time: 35 minutes

3 tbsp oil/ghee
1 onion chopped + few extra onion slices
 1/4 cup ginger crushed + ginger cut in matchsticks
1 tsp garlic paste
2 medium tomatoes chopped
few green chillies chopped
1 tsp cumin powder
1/2 tsp turmeric
1 tsp coriander crushed
1 tsp salt
1/2  tsp red chilli pepper
500-750 grms boneless chicken cut in pieces
1/4  cup chopped coriander


Method


Add onions to the oil/ghee in a pan and sauté until a golden nutty brown, this will take 5-7 minutes. Don’t worry if the onions become a golden-dark brown.

Add the crushed ginger and continue to sauté for 1 minute till fragrant, (the ginger should not caramelise).

Add chopped tomatoes, turmeric, coriander powder, salt and chilli powder and keep stirring till the tomato sauce reduces and becomes thick. This will take about 10 minutes.

Add the chicken and stir-fry for 10-15 minutes with a little water. At this stage, the oil/ghee starts to separate.

Garnish with chopped coriander and some matchstick ginger pieces or sliced onions.

Serve with chapati or naan. If you want to serve with rice, then add some more water to make the gravy.

TIP: Lamb, beef or fish can be used instead of chicken also.