I can hear your accent in the way you type. Don't try it, she's probably your cousin.
Here's a recipe that you can adjust to your desired spiciness. For a medium-spicy curry (adapt by increasing or decreasing the amount of chilies and spices):
Ingredients:
- 1.5 pounds bone-in chicken pieces
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, peeled and minced
- 2-3 green chilies, finely chopped (adjust based on preferred spiciness)
- 1 can (14 oz) of diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon turmeric
- 1 tablespoon garam masala
- 1 tablespoon coriander powder
- 1-2 teaspoons red chili powder (optional, for more heat)
- Salt, to taste
- 1 cup water
- 2 bay leaves
- 1 cinnamon stick
- 3-4 cardamom pods
- 4-5 cloves
- 1 can (14 oz) coconut milk
- Chopped fresh cilantro, for garnish
- Lime wedges, to serve
Instructions:
1. Start by marinating: Mix the chicken with salt, a pinch of turmeric, and a little of the garam masala. Let it rest for about 15-30 minutes.
2. Cook the onion and garlic: Heat the oil in a large pan over medium-high heat. Add the chopped onions and saute until they start to color. Add the garlic, ginger, and chilies and cook for another 1-2 minutes.
3. Add the spices: Stir in the remaining spices (turmeric, coriander powder, red chili powder if using) and cook for a few seconds or until fragrant.
4. Introduce the chicken: Add the chicken pieces to the pan, coating them thoroughly in the onion and spice mixture. Cook for a few minutes until the chicken begins to brown.
5. Add tomatoes and water: Stir in the diced tomatoes and tomato paste. Pour in the water, then add the bay leaves, cinnamon stick, cardamom pods, and cloves. Bring to a boil, then reduce the heat and simmer, covered, for 20-25 minutes or until the chicken is cooked through and the sauce has thickened.
6. Add coconut milk: Stir in the coconut milk, increase the heat until the curry is slightly boiling. Allow it to simmer for another 5-10 minutes.
7. Adjust seasoning: Taste the curry and add more salt, chili powder, or garam masala if desired. Adjust with a little sugar if too acidic.
8. Serve: Garnish with fresh cilantro and serve with steamed rice, naan, or roti. Provide lime wedges for squeezing over the curry.
Adaptation for Heat:
- For a less spicy curry, omit the red chili powder and use less or no green chilies.
- For a more spicy curry, add more red chili powder, include the seeds of the green chilies, and possibly add chopped jalapeno or another chili of choice.
Enjoy your homemade Indian Chicken Curry!