Chicken Curry

  Ingredients:

Chicken – 750 gms

Onion – 4, sliced finely

Tomato – 1 medium – big, chopped finely

Cashew paste – 1-2 tbsp

Water -3- 3.5 cups

Salt

Oil

Curry leaves

For Grinding:

Ginger & garlic – 1- 1 1/2 tbsp, crushed

Kashmiri chili powder – 2 tsp

Coriander powder – 3/4 – 1 tbsp

Turmeric powder – 1/4 tsp

Garam masala – 1 tsp

Fennel powder /Jeerakam  powder– 1/2 tsp

Black pepper corns – 1/4-1/2 tsp

Method:

• Grind together all the ingredients for grinding with 1-2 tbsp water, into a fine paste. 
• Heat oil in a pan. Add sliced onions. Cook till it becomes golden brown colour.
•  Add ground masala & curry leaves. Fry the masala till the oil appears.
•  Add chopped tomatoes. Mix well & cook for 3-4 mins.
• Add cleaned chicken pieces & salt. Mix well and make sure that chicken pieces are coated well with masala.
• Add 2- 2.5 cups of water. Cover & cook till the chicken is almost done.
• Add the cashew paste to 1 cup of water and pour to the curry. Mix well and bring it to a boil. Reduce the flame.
• Cook for a few more minutes & remove from fire.
• Garnish with tomato & curry leaves.