Chennai Chicken Curry - cooking recipe

Ingredients

1 chicken, about 3 lbs in 1 inch cubes
2 tablespoons oil
1 large onion, sliced
1 teaspoon fresh ginger, grated
1 teaspoon garlic, crushed to a paste
2 tomatoes, peeled and chopped
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon garam masala
1 tablespoon limes or 1 tablespoon lemon juice
1/2 teaspoon salt
1 cup yogurt
1 cup water
1/2 cup coriander leaves

Preparation

In a non stick pan heat the oil and fry the onions till light brown in colour.
Add the ginger, garlic and tomatoes, fry for 2 minutes.
Add turmeric, chilli and garam masala powders. Stir and fry for 2 minutes.
Remove the pan from the heat and allow the mixture to cool.
In a blender, blitz the spice mix to a smooth paste, add the yogurt and mix well.
Place chicken in a non metallic bowl, add the lime juice and give a quick stir. Add the spiced paste and make sure that all of the chicken is coated with the mixture. Allow mixture to stand for 15 minutes.
Reheat the pan. Add the chicken and marinade to the hot pan and stir well. Add the water and mix again. At this point taste the gravy and adjust the salt, to your taste.
Reduce the heat and cover pot, cook 10 minutes Add and stir in the coriander leaves and cook for a further 5 minutes.
Serve with rice or chapati.