Chicken curry with steamed rice

Ingredients for 4 portions

• 1 kgChicken curry cut, washed and drained
• 100 gCurd, whisked
• 3 mlTurmeric
• 1 ½ tspRed chilli powder
• to tasteSalt
• 4 tbspRefined oil
• 1Bay leaf
• 1 gCinnamon, a 3 cm piece of stick
• 4Cloves
• 1 gCardamom, 3 green pods
• 1 tspCumin, seeds
• 3Onions, finely chopped
• 1 ½ tbspGinger-garlic paste
• 2Green chillies, slit
• 3Tomatoes, finely chopped
• 2 tspCoriander powder
• ≈ 250 mlWater, hot
• 1 tspGaram masala
• 2 tbspCoriander leaves, chopped

On the side

• 300 gRice, basmati or sona masoori
• ≈ 700 mlWater, for the rice

Method

1. Mix the chicken with the curd, turmeric, red chilli powder and a little salt.
2. Leave the chicken to marinate for 30 minutes.
3. Finely chop the onions and tomatoes and slit the green chillies.
4. Heat the oil in a heavy kadai or pan. Add the bay leaf, cinnamon, cloves, cardamom and cumin seeds and let them sizzle for a few seconds.
5. Add the onions and fry on medium heat, stirring often, until golden brown, 12–15 minutes.
6. Add the ginger-garlic paste and green chillies and fry for a minute, until the raw smell goes. Add the tomatoes and coriander powder and cook until soft and the oil separates, about 6 minutes.
7. Add the chicken with all its marinade and fry on high heat, stirring, for 5 minutes, until the pieces change colour.
8. Pour in the hot water, cover and simmer on low heat for 20 minutes, stirring now and then, until the chicken is tender.
9. Meanwhile, wash the rice two or three times, put it in a pan with the water and bring to the boil.
10. Cover, turn the heat to low and cook for 15 minutes, until the water is absorbed.
11. Stir in the garam masala, check the salt and scatter the coriander leaves over. Serve with the rice.

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