Indian Chicken  curry Recipes

 Chicken curry is an obvious choice when assembling an Indian menu: it is often fairly simple, the subtle flavors of the poultry take Indian spice well, and it's generally a crowd pleaser. But obvious doesn't have to mean dull or predictable. In fact, chicken curry is a good place to show off carefully layered spices and a rich, voluptuous sauce

 Ingredients

• 800g Diced Chicken, breast or dark meat as you prefer
• 1 Cup/300ml Water or Chicken Stock
• 2 Small white onions finely chopped
• 2 Teaspoons Ginger Puree
• 2 Teaspoons Garlic Puree
•  2 Teaspoon green chillies
• 1 cup oil
• 1 Teaspoon Turmeric Powder
• 4 Teaspoons Mild Curry Powder
• Quarter Teaspoons Chilli Powder
• 2 Teaspoons Garam Masala Powder
•  2 Tablespoons Tomato Puree
• 400ml Pureed Onion
• Roughly chopped fresh coriander leaves to garnish

Making 

1. Rinse chicken pieces and pat dry. Set aside. Grind Garam Masala Powder   into a paste.
2. In a large frying pan, cook onions and green chillies in oil until golden brown. Add ginger and garlic and cook.
   
3.  Add Garam Masala paste and reserved chicken pieces and continuing cooking. Stir all together then add the Chilli Powder, Curry Powder and water. 
4.  Mix the Tomato Puree, Onion Puree, together in a jug with the water or stock and pour into them  and mix in well.
5.  Cover and simmer about 15 minutes or until chicken is cooked through. The oil should be floating on top of the frying pan liquid. Add the coriander leaves and turmeric powder and turn off the heat. Stir all together and serve.