Easy Breezy Chicken Curry

Busy weekends with summer outings and shopping for our upcoming India trip is making us less frequent visitors to the grocery stores. It was one of those days, where we did not feel like going out for dinner nor prepare any elaborate dinner at home. I looked into the fridge and there was no vegetable left to make any quick subzi for rotis. I saw a pack of chicken and I was all smiles. Starring pointlessly at that pack of chicken, gave birth to this simple recipe which was ready in no time. It was simply delicious.

Ingredients:


1. Chicken - 1 1/2 lb
2. Oil - 2 tablespoons
3. Mustard seeds - 1/2 teaspoon
4. Curry leaves - few
5. Onion - 1 big finely chopped
6. Tomato - 2 medium - finely chopped
7. Ginger Garlic paste - 1 tablespoon
8. Salt - as needed
9. Turmeric - 1 teaspoon
10. Chilli powder - 1 teaspoon (or more if required)
11. Garam Masala - 1-2 teaspoons
13. Yogurt/ thick curd - 2 tablespoons (optional)


Method:


1. Cut the chicken into bite size pieces and clean it thoroughly.
2. In a pressure cooker, heat oil and add mustard seeds. Wait for it to splutter and add onion, ginger garlic paste and curry leaves.
3. Saute till the onions become pink and soft.
4. Add the chopped tomatoes, salt and turmeric. Saute till the tomatoes turn mushy.
5. Now add yogurt,chilli powder and garam masala powder.
6. Add the chicken and give it a quick stir. Sprinkle very little water and pressure cook till one whistle.
7. After the pressure is released, transfer it to a wide pan and let it cook till most of the water evaporates and the oil starts leaving the sides of the pan.
8. If you prefer to have it more on the curry side, remove it from heat a little early.
9. Once it reaches your preferred consistency, remove it from heat and garnish it with cilantro.


Serve it over rice or roti's.