Try this easiest chicken curry that is quick, healthy and delicious all at the same time. With a beat of heat from the spices, this is perfect for those colder nights. Enjoy it with some chilli and onion paratha or chapatis.
Serves 4 people.
Ingredients
3 brown onions, thinly sliced
8 boneless, skinless chicken thighs
oil of choice
handful fresh curry leaves (skip if unavailable)
handful fresh coriander leaves, roughly chopped
For the Marinade
2″ fresh ginger, finely chopped
5-6 garlic cloves, finely chopped
1 tsp salt
1 tsp turmeric powder
1 tsp chilli powder
2 tsp ground coriander
1 tsp garam masala
2 tsp ground cumin
1 red chilli, finely chopped
½ lemon juice
1 tbsp oil of choice
Method
– Chop each chicken thigh into 8 pieces. Trim off any extra fat.
– Place the chicken in a large bowl along with all of the ingredients for the marinade. Mix well, cover, and let it rest for 1 hour or overnight if possible.
– Add 3-4 tbsp oil to large, hot pan. Add the onions and cook on medium heat for 12 minutes until golden.
– Add the fresh curry leaves and the marinated chicken. Mix well, cover, and cook on low-medium heat for 25 minutes. Make sure to stir halfway.
– Garnish with fresh coriander leaves and serve!