Chicken Curry with White Rice

Ingredients

• 12 piece Chicken, curry cut
• 250 g Yoghurt
• 2 tsp Ginger Garlic Paste
• 10 g Red Chili Powder
• 1 tsp Turmeric Powder
• 2 tsp Coriander Powder
• 2 tsp Cumin Powder
• 1 tsp Kasuri Methi, (if available)
• 1 tsp Salt
• 50 g Vegetable Oil
• 3 Green Chilies, slit in half
• 2 Bay Leaves
• 4 Cloves
• 4 Black Peppercorns
• 1 Cinnamon Stick
• 1 Black Cardamom
• 5 Onions, roughly chopped
• 4 Tomatoes, roughly chopped
• Salt, to taste
• Coriander, to garnish

Method

1. Rinse and pat dry the chicken pieces.
2. Season with salt and turmeric, then set aside.
3. Season with salt and turmeric, then set aside.
4. Marinate the chicken in the yogurt mixture, and chill in the fridge for at least an hour.
5. Meanwhile, heat up oil in a sturdy saucepan, and add the sliced green chilies, cloves, bay leaves, peppercorns, cinnamon, and black cardamom. Cook for a minute, until the spices start to crackle.
6. Add the chopped onions, and sauté until they turn a golden brown hue over low heat.
7. Next, toss in the tomatoes, and slow-cook until they are tender and blended perfectly with the onions, creating a delicious masala base. Keep cooking until the masala releases oil.
8. Add the marinated chicken pieces, and mix them in. Cook the chicken over low heat, continuing until it's completely done.
9. Add some water, and mix everything together. Let it simmer for ten minutes, and check for seasonings. Top it off with chopped coriander, and serve piping hot with Sunwhite Medium Grain Rice.