Ingredients

The following ingredients have 4 Servings
  • 1-2 Tablespoon Oil
  • 1 Onion (sliced)
  • 1 Tomato (diced)
  • 1 Tablespoon Ginger + Garlic (*see Notes)
  • 1 pound skinless Chicken parts with bones (aka chicken curry cuts, about 1/2 of a small Chicken)
  • 1 1/2 cup Coconut Milk
  • 1 cup Broth
  • 3 Tablespoon Garam Masala
  • 1/4 Teaspoon Black Pepper
  • Salt (to taste)
  • Juice of one lime
  • Cilantro (aka Coriander greens)

Instruction

  • Add the oil to a cooking pot and heat up. Throw in the sliced onion. Stir fry for a minute or until the onion turns a bit translucent. Then add the Tomato and stir fry as well. 
  • Reduce the heat and add the ginger garlic and stir cook for a few seconds on low heat so that the contents of the pot get mixed up.
  • Add your chicken pieces and stir fry for another 2-3 minutes.
  • Pour in the Coconut milk.
  • Add the garam masala and black pepper. Mix everything well.
  • Cook on slow heat (slow so that it doesn't curdle) for about 15 minutes uncovered or until the curry has reduced and thickened and the chicken has cooked and the flavors have incorporated.
  • Take off from the heat and add the juice of one lime into the curry before serving still hot.
  • Garnish with cilantro.
  • See below the recipe for serving suggestions.