Another of my Indian cooking class tutor's recipes. I have a grinder so grind the seeds to make powder as stated, otherwise using store-brought powder is fine. With the chicken, you can easily substitute boneless.
- 5 tablespoons oil
- 1 large onion, sliced finely
- 1 tablespoon garlic, crushed
- 1 tablespoon ginger, crushed
- 1 teaspoon cumin seed
- 1 kg skinless chicken, bone in (drums or thighs)
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 teaspoon turmeric
- 4 tablespoons curry powder (to taste)
- 1 teaspoon chili powder (optional)
- 1⁄2 cup water, if needed
- coriander leaves, to taste
- Heat oil in a large pan and saute garlic, onion, ginger and cumin seeds for about 2 or 3 minutes, taking care that nothing burns.
- Add chicken, mix well and fry for 5-6 minutes.
- Add coriander powder, cumin powder, turmeric and chili powder (if using) and saute for about 3 minutes. Cover and leave for 5 minutes.
- Add in the curry powder and fry for 5 minutes.
- Add water if needed. This depends on how much gravy you want. Cover and let the chicken cook, stirring occasionally.
- When done, stir in chopped coriander leaves and serve with rice or naan.