(Chicken Curry)
The first curry I cooked with my mother bear ...
Chop white onions into small pieces and the handful of cherry tomatoes in half . Green Chillis need to be sliced long (keep seeds to add more spice or take out if you don't like too much spice). Grind the ginger and garlic into a paste form. Blend the tinned plum tomatoes into a thin paste.
In a karahi (type of a thick deep wok like saucepan), add the oil and all the dry spices. Let it infuse with the oil for a few minutes. Add onions and green chillies and cook for roughly 5 minutes until golden brown. Add ginger garlic paste and mix throughly. Once ginger/garlic has been cooked, add the spices and the tomato paste and puree. Mix everything making sure all spices are combined, cook for at least 10 minutes on low-medium heat. Squeeze the juice of half a lemon. Add half of the chopped coriander. Cook for another 5 minutes.
Once you see the oil seperate slightly, add the chicken and mix everything together. Cover the lid and cook on medium heat for 10-15 minutes. Do not add any water as the chicken releases it own juices. If you require a lot of gravy, feel free to add water to make more sauce. Keep checking the chicken and once you can see the chicken has released it juices, add salt to taste and cover again until chicken is cooked. I cook for at least 45 minutes after the salt on low heat whilst I prepare the rest of the side dishes.
Garnish with the chillies, sliced ginger, rest of the chopped coriander and halved cherry tomatoes.