Ingredients:
- 1 whole Chicken cut in pieces (skin on/skinless)
- 1 chopped onion
- 1 tomatoe chopped/grated
- 1/2 tsp chopped garlic
- 1/2 tsp finely chopped ginger
- 150ml vegetable oil
- 1 tsp pink salt
Spices:
- 3 tbsp Simpli Spice Kashmiri Masala
- 1 pinch of fennel seeds
- 1 pinch of cumin seeds
- 1 cinnamon stick
- 1/2 tsp turmeric powder
- 1 tsp fine jeero
- 4 whole cloves
- 2 bay leaves
- Handful of curry leaves fresh/dried
- 3-4 tsps of frozen peas (optional)
- Chopped coriander to garnish
Method:
1. On low heat, add 150ml of vegetable oil to your pot
2. Add Fennel Seeds, cumin seeds, cloves, Cinnamon stick, bay leaves and Curry leaves to heated oil, Sautee until you smell the fragrance of the seeds
3. Add in chopped 1 onion and sautee until it starts turning translucent and golden
4. Add in chopped garlic and finely chopped ginger
5. Add in 1 chopped/grated tomatoe, stir
6. Add in 1/2 tsp tumeric, stir
7. Add in 1 level tsp fine jeero, stir
8. Add in 3 tbsp of Simpli Spice Kashmiri Masala
9. Let the masala mixture Sautee for about a minute, crank up the heat to medium heat.
10. Add in 1 whole Chicken ( I left the skin on for added flavour )
11. Stir the chicken and make sure it’s coated with the masala mixture.
12. Add 1 tsp of pink salt.
13. Allow Chicken to sautee for about 5-6 minutes
14. Now add 1/2 cup of water and stir
15. Let the curry braise for approximately 20-30 minutes.
16. I checked my curry every 10 minutes to make sure it didn’t stick to the bottom of the pot and to make sure it didnt dry out. If you want more gravy you can add more water (I suggest another 1/2 a cup) and let it reduce to the gravy consistency you desire.
18. Once the cooking time of 20-30 minutes is up, add in your frozen peas (this is optional)
19. Garnish with chopped coriander.
Serve with rice of your preference or roti
I used @fatimasfavouritefoods Puff Paratha