Basic Chicken Curry With Variations

INGREDIENTS

• ¼ cup oil
  
• 1 medium onion – sliced
  
• 1 chicken – cut, wash
  
• 2 tablespoon ginger garlic
  
• ¼ teaspoon turmeric
  
• 1 teaspoon dhana jeera
  
• 1 teaspoon salt
  
• 1 tablespoon chillies
  
• 3 ground medium tomatoes
  
• 2 potatoes – ¼ ed
  

METHOD

Put oil in pot, add onions and cook on

medium heat till light pink.


- Add chicken and ginger garlic and cook till water dries out, add spices.


- Mix all well and add tomatoes and potatoes.


- Cook till moisture is dry; add water for gravy and boil.


Variations :


- If adding meat, make sure meat is cooked before adding spices and the rest.


- If cooking gram dholl, add gram dholl and tomatoes with spices.


- If cooking green beans, add beans, 1 sliced onion, double beans and peas with

spices and with tomatoes.


- If cooking bhinda, use chicken fillet, fry bhinda and thick slices of

potatoes. Cook till no.3 till tomatoes are cooked. Then add the above.


- Aknee: boil 2 cups rice with ¼ teaspoon turmeric, 2 teaspoon salt, 3 cinnamon sticks

and 5 cloves, till done. Drain rice, add to basic curry till no.4. Mix together

and simmer on low till well steamed.


- Add 1 cup mixed vegetables to curry for aknee.



 

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