Fasttrack Chicken Curry

It’s the same old chicken curry with the same old ingredients. However, the method here is a very easy and a quick one. Try this out and you’ll not be disappointed :)

Ingredients

Chicken – 1/2, skinless and cut into medium sized chunks

Curd/ Yogurt - 2 tbsp

Ginger garlic Paste - 1 1/2 tsp

Turmeric - 3/4 tsp

Chili Powder - 1 1/2 tsp

Coriander and Cumin Powder - 1 1/2 tsp

Garam Masala – 1 1/2 tsp

Salt - to taste

Onion - 1 medium sized, finely chopped

Tomato - 1 medium sized, finely chopped

Chopped Mint Leaves and Cilantro – ½ - 1 cup

Oil - 1 tbsp

Curry Leaves – 4 strands

Serves – 2 to 3

Prep time – 5 mins

Cooking time – 20 to 25 mins

Method

1. Wash the chicken thoroughly, put in all the ingredients (except for oil and curry leaves) and mix properly.

2. Take a wok, put oil and let it heat. Once the oil gets heated, put in the chicken mixture and sauté for a few seconds.

3. Cover the wok with a lid and let the chicken cook on medium flame. Cook the chicken until it’s completely done.

Note – Sautee in between for 2 – 3 times.

4. Take the curry leaves, wash them and put them in the microwave till they become really dry and crispy. First set the time for a minute. If it’s crispy enough to crumble, go ahead and crumble the curry leaves. Else, microwave the curry leaves for 40 seconds to 1 minute and crumble them.

5. Add in the crumbled curry leaves in to the cooked chicken curry about 5 minutes before turning off the flame.

6. Serve hot with rice.