Chicken Curry

Ingredients

1 kg chicken

3 substantial onions, glue

2 substantial tomatoes, pureed

1 Tbsp garlic glue

1 Tbsp ginger glue

2 tsp coriander powder

2 tsp cumin powder

1/2 tsp turmeric powder

1/2 tsp red bean stew powder

1 tsp garam masala powder

2 Tbsp oil

Salt to taste

Cleaved coriander for decorate

Method:-

Blend the ginger-garlic glue, turmeric powder, salt, and 1 tablespoon of the red bean stew powder. Apply on chicken and put aside while you set up the zest glue and curry. For the flavor glue, warm the cast press skillet until it's smoking. Turn the warmth down. With the exception of the coconut and water, toast every one of the fixings until the point that they discharge their fragrance, around 15 seconds, mixing continually so they don't copy. Put aside to cool. When cool, mix with the coconut and 3 tablespoons water till it frames a smooth glue. Put aside.

Warmth oil until it's sparkling in the overwhelming bottomed (and lidded) pan. Turn warm down. Include green chillies and sound clears out. Blend until the point that fragrant, around 15 seconds. Include the onions and continue blending until delicate yet not dark colored, around 5 minutes. Include the flavor glue and continue mixing until fragrant and until the point when oil coasts to finish everything, around ten minutes. Include the marinated chicken pieces, blend until the point that they are covered in the zest blend, around 5 minutes. Add the rest of the water to disperse the blend for more sauce. Season with salt, mix once and close the top. Turn the warmth to medium. Cook for around 15 minutes, until the point when chicken is delicate. Open cover, blend and serve hot with cushioned white rice.