Nani’s Indian Chicken Curry

A homestyle Indian chicken curry marinated with lime, then cooked with browned onions, whole spices, curry leaves, and warm masala. Finished with garlic and fresh coriander.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut chicken and marinate with lime juice. Put in refrigerator (overnight best).

Step 2

In large pot, on high heat add oil and let it heat up.

Step 3

Add onion, cinnamon sticks, cardamom and curry leaves. Stir and reduce heat to medium. Onions need to brown (takes up to 10 min). Tip: make sure all onions are brown.

Step 4

Drain meat (don’t add juices) and add chicken to pot.

Step 5

Add salt, garam marsala, chilli powder, turmeric, garlic and ginger. Stir and mix from side of pot to mix in. Reduce heat to low and cover.

Step 6

Allow water to rise (5–10 min), stir occasionally. Increase heat to medium and cook for further 5–10 min, stirring occasionally (keep lid on).

Step 7

Remove lid and increase to high heat. Allow all water to go (5 min).

Step 8

Add 1 teaspoon garlic and stir.

Step 9

Once all water evaporated add coriander and stir. Switch off; all done.