Grind together
Step 1
In a large pan, heat oil on medium-high heat and saute the onions till soft and almost starting to turn brown.
Step 2
Add the wet masala and cook for 3-4 minutes till they roll back and form a thick paste. Add the chicken and salt .Mix well and cook covered until the chicken leaves it’s water.
Step 3
Open the lid and add ½ cup water and half the coriander leaves. When the chicken is almost done, add the sliced tomatoes and cook till the chicken is fully cooked.
Step 4
Serve garnished with remaining coriander leaves. This curry is excellent with roti, bread & ghee rice.
By Ria Samuel
Pre Time
2hr
Serves
8
Difficulty
Easy
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