Chicken Curry

Ingredients

• • Chicken - Whole 4lb chicken (cut up the back, wings, breasts, legs, thighs) or 6 pack of legs, or 6 pack of thighs.

  • Red Onions - 2 medium sized, finely chopped

  • 1 tablespoon -Ginger garlic paste

  • 1/8 tsp - Red chili powder

  • 1 teaspoon - Turmeric powder

  • 1 tablespoons - Coriander powder

  • 1/2 teaspoon - Roasted cumin powder

  • 1/2 teaspoon - Dried fenugreek leaves 

  • 1 14oz - Can of Diced Tomators

  • 1/2 teaspoon - Garam Masala powder

  • 2 tablespoons - Almond butter (roasted is best)

  • 1 sprig Fresh curry leaves (6-8 leaves)

  • 2 tablespoons - Oil

Preperation:

• 1. Heat oil add the chopped onions and saute for 4 minutes.

  2. Add ginger garlic paste and saute for 2 minutes.

  3. Add the washed and drained chicken and cook on high heat for 4 minutes.

  4. Reduce flame and cook the chicken for 5 minutes.

  5. Add red chili powder, turmeric powder, coriander powder, cumin powder and fenugreek leaves and mix.

  6. Place lid and cook on low to medium flame for 8 minutes.

  7. Add diced tomatoes and mix. Cook for 3 minutes on high.

  8. Cover with a lid and cook on low for 20 minutes.

  9. Add garam masala powder, almond butter and curry leaves. Stir in almond butter until the warm liquid of the curry melts it down and it is well incorporated.

  10. Cook without lid till you achieve the desired curry consistency.