Chicken Curry without Coconut (No Coconut Chicken Curry)

For Curry Base

• 4 tbsp Coconut Oil
• 1 large Onion (peeled & sliced thinly)
• 2 tbsp Ginger Garlic Paste
• 1 medium Tomatoes (sliced thinly)
• 2 sprig Curry leaves
• 2 no Green Chillies (slit)

Spice Powders

• 1 tbsp Kashmiri Chilli Powder
• 2 tbsp Coriander powder
• 1 tsp Turmeric powder
• 1 tsp Black Pepper powder
• 2 tsp Garam masala powder

For Curry Chicken

• 500 grams Bone-in Chicken (curry cut)
• 1 cup Water ( as needed)
• 2 tsp Salt (or to taste)

For Grinding

• 1 large Onion (peeled & chopped)
• 2 medium Tomatoes (chopped)
• 2 tsp Fennel Seeds
• 2 sprig Curry leaves

For Garnishing

• ¼ cup Coriander leaves (chopped finely)

1. 1

   Grinding - Grind the ingredients given to grind to a fine paste without adding any water. Set it aside till use.

2. 2

   Make Curry Base - Heat oil in a kadai. Add in onions, curry leaves, green chillies and saute till it turns golden brown. Add in ginger garlic paste and saute for a while. Now add in tomatoes and saute that till it turns mushy.

3. 3

   Add in the ground masala and mix well. Cover the kadai and let it cook for 10 mins till the masala is cooked and starts leaving the sides. Now add in spice powders and saute for 30 seconds.

4. 4

   Adding Chicken - Add in chicken and coat with the masala. Add in salt and pour enough water. Cover the kadai and simmer it for 30 to 40 mins till the chicken is cooked.

5. 5

   Garnishing - Add in lots of coriander leaves and mix well. Serve this with rice or any bread.