Kadai Chicken-Chicken curry cooked in red gravy with green bell peppers

Karahi Chicken - Chicken curry in red gravy with green bell peppers from Journey Kitchen
www. journeykitchen.com

Serves 3-4

1 red onion (sliced) + 1 red onion (cut into large cubes)
2 tomatoes (cut into cubes)
1 tbsp tomato paste
1/2  tbsp ginger paste
1/2 tbsp garlic paste
1 green bell pepper (cut into medium size strips)
1 tsp cumin seeds
1 bay leaf
1 tsp garam masala
1/2 tsp ginger powder
1/2 tsp turmeric powder 
1 tsp red chilly powder
2 tsp coriander powder*
Ginger to garnish (cut into julienne) 
Coriander leaves to garnish (finely chopped)

For marinate 
1 kg chicken drumsticks **
1/2 tbsp ginger paste
1/2 tbsp garlic paste
1 tsp garam masala
1/2 tsp turmeric
Salt to taste

I prefer to lightly toast coriander seeds and make fresh coriander powder for this. You can do as you like.
** You can use a whole chicken cut into medium pieces or thighs instead. But hey! I won't suggest all chicken breast, you certainly need some brown meat here. Who said so? I


- Wash and pat dry the chicken. Mix all the ingredients for marinate and keep aside. Heat oil in the wok. Add cumin seeds and bay leaf. Once it starts to splutter add the sliced onion.
- Cook the onion till it is pinkish. Add the ginger and garlic paste and then tip in the turmeric, red chilly powder, coriander powder and garam masala.
- Next goes the tomatoes and tomato paste. Cook this till the tomatoes have totally dissolved to form masala.
- Add in the chicken and mix well . Cover with lid and let the chicken cook for 20 minutes.
- Just before the chicken is completely done, add in the large cubed onion and bell pepper. Mix well . 
- Cook for another 10 minutes or till the chicken is cooked through. Garnish with coriander leaves and ginger.
-Serve with butter naan or plain naan. In fact any kind of  flat bread works. Make it!