Chicken Curry (Serves 4)

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Ingredients:

• 500g chicken (bone-in or boneless, cleaned)

• 2 tbsp oil (mustard or sunflower)

• 2 medium onions (finely chopped)

• 2 medium tomatoes (finely chopped or pureed)

• 1 tsp ginger-garlic paste

• 1–2 green chilies (slit, optional)

• 1 tsp turmeric powder

• 1 tsp red chili powder (adjust to taste)

• 2 tsp coriander powder

• ½ tsp cumin powder

• 1 tsp garam masala

• Salt to taste

• Fresh coriander leaves (for garnish)

• 2 cups water (adjust for desired gravy consistency)

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Instructions:

1. Heat oil in a heavy-bottom pan. Add onions and sauté until golden brown.

2. Add ginger-garlic paste and sauté until the raw smell disappears.

3. Add tomatoes and cook until soft and oil starts separating.

4. Mix in turmeric, red chili, coriander, and cumin powder. Cook for 1–2 mins on low heat.

5. Add chicken pieces and sauté for 5–6 mins until sealed and slightly browned.

6. Pour in water, season with salt, cover, and cook on medium heat for 20–25 mins until chicken is tender.

7. Stir in garam masala, cook for another 2 mins.

8. Garnish with fresh coriander.

Steamed Rice (Serves 4)

Ingredients:

• 1 cup basmati or long-grain rice

• 2 cups water

• ½ tsp salt (optional)

Instructions:

1. Rinse rice 2–3 times until the water runs clear.

2. In a pot, combine rice, water, and salt.

3. Bring to a boil on medium-high heat.

4. Once boiling, lower the heat, cover with a tight lid, and simmer for 12–15 mins.

5. Turn off the heat, let it rest (covered) for 5 mins, then fluff with a fork.

Serving Tip:
Serve the chicken curry hot with steamed rice, a side of sliced onions, and a wedge of lemon for extra freshness.

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