This is a simple curry that does not require much effort. The taste is very comforting and can be easily cooked for Sunday lunch with family or friends.
1 lb (500 g) chicken breast, free range, organic
1 onion, chopped*
1 tbsp ginger paste
1 tbsp garlic paste
5 tbsp tomato puree/ 3 tomatoes pureed
1 bay leaf
1” cinnamon stick
1/8 tsp turmeric powder
¾ tsp red chilli powder
3 tbsp oil
Coriander leaves, chopped
Salt as needed
*1 onion in US= 2 onions in India
- Wash the chicken breasts thorough and cut into cubes of 1.5” each.
- Heat oil in a steel pot and when it is hot enough add the bay leaf and cinnamon. After about 15 seconds, add the onions. Sauté on medium heat till they caramelize to medium brown.
- Now add the chicken pieces, ginger-garlic paste, salt, red chili powder & turmeric powder, and mix well. Cover and let the chicken absorb the flavors on low heat for about 5 minutes.
- Then add 1.5-2 cups of water and mix well. Cover and let the chicken cook for about 15 minutes.
- After 20 minutes, check on the chicken and add the tomato puree. Cover and let it cook for another 10 minutes or till done. Chicken breasts usually take 20-30 minutes to cook, depending on how tender they are and the size of pieces.
- When cooked, serve with a garnish of fresh coriander leaves and hot chapatis or phulkas. Whole wheat roti, rice or bread go well too. Don’t forget to make a refreshing salad or raita to go with it or just plain sliced tomato.