Chicken curry

Name: Chicken curry
Cuisine: British
Ingredients: 3 Tomatoes; 3 Onions; 2 tbsp oil or less if you want; 1 tsp jeera/ cumin seeds; 3 midum potatoes cut in half; 1 chicken cut into midum pieces; 1 Green chilli slit from the middle; 1 tbsp Ginger and garlic paste; 1 tsp salt or to your taste; 1 tsp turmeric powder; 1 tsp cumin powder; 1.1 /2tsp coriander powder; 1 tsp red chilli powder or per taste; Fresh coriander leaves chopped

AB82 @cook_2705751

Leicester UK

This is my version of chicken curry because you can make it more low fat by reducing the oil.And you can adjust the salt and chills per your choice. I hope you try it and enjoy.

AB82 @cook_2705751

Leicester UK

This is my version of chicken curry because you can make it more low fat by reducing the oil.And you can adjust the salt and chills per your choice. I hope you try it and enjoy.

Saved

Ingredients

3Tomatoes
3Onions
2 tbspoil or less if you want
1 tspjeera/ cumin seeds
3midum potatoes cut in half
1chicken cut into midum pieces
1Green chilli slit from the middle
1 tbspGinger and garlic paste
1 tspsalt or to your taste
1 tspturmeric powder
1 tspcumin powder
1.1/2tsp coriander powder
1 tspred chilli powder or per taste
Fresh coriander leaves chopped

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Steps

1

In a pan or if you have a preser cooker add roughly chopped tomatoes and onions.and for two wetsel in preser cooker or 15 minutes in a cover pan. Grind the mixture and set aside.
2

Once the oil separate add all the dry spices.cook for 1 minute.then add the chicken and cook on medium heat till all the water from the chicken dryers up.keep string regular so it doesn't burn in the bottom.
3

Once the chicken water is dry add about 3 cups of water and cook for 30 minutes on midum heat.on a separate pan boil the potatoes or you can fry them till cook and add to the chicken curry.
4

Adjust the water to the thickness you want your curry to be.garnish with coriander leaves and serve with rice or roti or paratha.