The most annoying question most of us invariable have is what to make for lunch/dinner????? Especially on a weekday!

I am a big fan of one pot kind of meals or easy curries with rice. A good chicken curry makes everyone in my family happy. Hence I am always on a look out for quick and easy curry recipes. I like to take some elaborate recipes and tweak it to an easier version.

This is one such recipe which is very easy and quick to make. My recipe uses readymade garam masala powder and coconut milk. I totally agree that making an elaborate versions of this recipe, where you have to make the masala fresh would give a better result but that can be managed only when you have the time for it. I however prefer to use the readymade masala as I’m always running short on time.

So here is my quick n easy chicken curry for a quick weekday meal! I make it often and tastes good with rice as well as chapatis.

Ingredients:

Chicken 900 g

For marination:

• Haldi powder 2 tsp
• Chilli powder 2 tsp
• Garam Masala 2 tsp
• Salt 2 tsp

For Gravy:

• Whole cardamom 2
• Onions 2 large (finely chopped)
• Ginger garlic paste 1 tbsp
• Garam masala 2 tbsp
• Coriander powder 1 tbsp
• Tamarind a small piece (approx 1tsp)
• Coconut milk 150ml
• Salt to taste
• Oil 2 tbsp
• Coriander leaves a handful

For tempering

• Onion 1 thinly sliced
• Dry red chillies 2
• Curry leaves 10-12
• 1 tbsp coconut oil

Method:

Cut the chicken pieces to desired size. Wash and marinate the chicken pieces with salt, pepper, chilli powder, haldi powder and garam masala for about 15-20 mins.

Soak the tamarind ball in little water for 10 mins. Once it is nicely soaked just mash it with your fingers to get the pulp.

While the chicken is marinating prepare the gravy.

Heat oil in a large pan, add cardamom. Add the finely chopped onions and curry leaves and saute till golden brown in colour. Add the ginger garlic paste and saute for another 2 mins.

In a bowl take 1 tbsp of coriander powder and 3 tbsp of garama masala powder (I used Everest garam masala powder), add some water and make a thick paste.

Add the marinated chicken and saute for a minute or so on high flame. Reduce the flame and cover the pan and cook for 5 mins.

When the chicken is half cooked add the masala paste and the tamarind pulp. Add a cup of water and cover and cook in a medium flame, till the chicken is cooked.

This should take roughly around 10- 15 mins. Check that the chicken is cooked. Then add the coconut milk. Check the gravy for salt and chilli powder. Add finely chopped coriander leaves and give it a gentle mix. Adjust by adding water if required. The gravy should be little thick and not too runny..

Cover and cook till it gently simmers. This allows the flavours and spices to blend. Do not boil as the coconut milk might split.

In another small kadhai or tempering pan heat coconut oil and add the finely sliced onions. Fry till nice and brown. Should take around 4-5 mins. Then add the curry leaves and red chillies and pour this mix on the chicken.

This chicken curry pairs well with rice or rotis.

Notes:

This style of chicken tastes good with parathas, chapatis, rice or even with simple bread.

Using coconut oil for the final tempering gives it a more authentic taste but you can use any other oil of your choice.

Use 1 large finely chopped tomato instead of tamarind if you cant find it or dont prefer to use it.