In a large pot heat up the vegetable oil on medium heat until hot
Add the finely diced onions, garlic cloves, crushed ginger and salt then cook for 3-4 minutes until the onions are slightly softened – adding the salt with the onions helps to bring the moisture out of the onion to allow them to cook down and brown more evenly without burning the onions
Add the chopped tomatoes then cook for 6-8 minutes, stirring occasionally, until the tomatoes soften
Add the chilli powder, turmeric powder, cumin powder, coriander powderand the dried fenugreek leaves then cook the spices for 4-6 minutes adding a few tablespoons of water to prevent the spices from burning
Add the finely chopped green chilies, coriander and tomato purée and cook for another 1-2 minutes
Add the chicken into the pan and gently mix the spices into the chicken before covering with a lid and cooking for 15-20 minutes until the chicken has almost cooked through
Add the warm water and allow it to come to a gentle simmer then cook for 6-8 minutes or until thickened to your personal preference
Add the crushed cumin seeds then cook for 1 minute until the oil has separated – the oil has separated when there are small bubbles appearing and the oil has formed a thin layer on top
Your chicken curry is ready!
My new go-to chicken curry recipe!!
Thank you! I am glad you liked it!
Thank you so much sister. I have never tried to cook anything let alone the Chicken. I was constantly doubting myself thinking I would mess something up. But thanks to you I surprised even myself.
Thanks you so much again for this article.
Thank you! Your comment means a lot. I’m glad you liked it!