That curry when you’re in a hurry, it’s here…! Its this one! Amazing tasting and little prep needed!

This is very similar to my yogurt chicken but without the yogurt but with onions and no whole spices! Tastes great but less ingredients to sort!

You can use boneless chicken too as I always have a frozen bag for the sheer speed of cooking. I personally use thighs as breasts are too dry for me. I’ve used a whole chicken as I like the flavour and had some at home.

In a hurry, I get my mini food processor out. Onions go in once peeled. Same with garlic and ginger then the tomatoes. Thats the hurry part of it!

Its quick, tasty,

INGREDIENTS:

Marinade:
1 whole chicken cut
2 tsp Ginger and Garlic paste
2 tsp Red chilli powder
1 tsp Salt
1/2 tsp Turmeric

For the Curry

Veg oil – half cup
3 medium Onions, chopped really fine.
2 tsp Ginger and Garlic paste –
2 fresh medium tomatoes blended
3 green chillies chopped
1 tsp chilli powder
2 tsp Coriander powder
2 tsp Cumin powder
1 tsp Garam masala
Coriander leaves – chopped 1/2 cup
Salt to taste

Firstly marinade your chicken with the ingredients listed in the marinade. You don’t need to let it rest, it’s just a swifter way to speed the process up.

Heat oil in pan…
Add the onions to the oil and cook this till golden and soft…add garlic and ginger, salt then cook well till oil splits.

Now add splash of water and the spices to the pan. Cook of well adding splashes of water till oil is splitting.

Add chicken and cook this now…stirring intermittently. After about 5 mins add blended tomato puree…further cook this till you see oil splitting.

Add chillies…half cup water…stir well and simmer covered till chicken cooked.

Add gharam masala and fresh coriander and serve…

I love simple boiled rice but thats the Bengali in me but anything would go fine!

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