Homestyle Chicken Curry

Ingredients:

• 1 tbsp Ghee or Avocado Oil or Oil of your choice
• 1 tsp Cumin seeds
• 1 bay leaf
• 1/2 inch cinnamon
• 1/2 kg Boneless Chicken Thigh
• 1 large Onion finely chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp chilli powder
• 1 tsp Curry powder
• 2 large tomatoes chopped
• salt
• 2 tbsp chopped coriander
• 1/4 cup Coconut Milk

Method:

• In a large, deep pan, heat your chosen oil or ghee over medium heat.
• Add the bay leaf, cinnamon stick, and cumin seeds. Cook for a minute until fragrant.
• Add the chopped onions and cook, stirring occasionally, for about 10 minutes until softened and golden brown.
• Add all the dry spices (turmeric, coriander, chili, and curry powder) and cook for another minute, stirring constantly to release the flavors. If needed, add a splash of water to prevent burning.
• Stir in the chopped tomatoes and cook until they soften and release their juices, about 5 minutes.
• Increase the heat slightly and add the chicken pieces. Cook for 1-2 minutes, stirring occasionally, to brown the chicken.
• Reduce heat to low, cover the pan, and simmer for 15-20 minutes, or until the chicken is cooked through.
• Stir in the chopped coriander leaves and coconut milk. Cook for an additional 3-4 minutes to allow the flavours to blend.
• Garnish with additional fresh coriander leaves (optional) and serve hot with naan bread or rice.