SOBHNA'S | Authentic Chicken Curry Recipe

Explorer

Serves 4

Heat oil in the pan, after a couple of minutes, add a bay leaf.
Once the bay leaf starts sizzling, the oil is ready.
Add the diced onion and fry on high heat for 5-7 minutes until golden brown.
In a small bowl mix the curry paste with ginger and two tablespoons of water, and then add to the pan.
Keep stirring so that the paste doesn't stick to the pan, adding a splash of hot water if you find the paste sticking to the pan. After 2-3 minutes add the chopped tinned tomatoes.
Put the heat down to medium-low and keep stirring to cook out the ginger.
Once you see the oil sizzling at the sides of the pan, reduce the heat to low and add the chicken to the pan.
Ensure you fully coat the chicken in the spices and then allow to simmer on a low heat for five minutes. If you like extra hot, this is the time to add the extra chilli powder.
After five minutes, stir, increase heat to medium, cover the pan and let it simmer for another 3-5 minutes.
If you prefer more sauce, this is the stage you can add a small amount of hot water.
Let the chicken simmer on low heat, checking every 4-5 minutes until the chicken is cooked through. Add salt per taste preference towards the end of cooking (our curry paste already contains salt).
At the end, sprinkle a pinch of garam masala over the curry to elevate the aroma and taste. Remove from stove and add freshly chopped coriander before serving with warm roti and rice.