Chicken Curry

Couple of weeks we made a trip down to the Key Biscayne beach with our friends, which is by far one of my favorite beaches to be at. It was Diya's first beach trip too. We had shared to lunch menu and I made the potato fry and chicken curry. I did not have time to go through recipes and since I wanted it to be gravy I just started to cook with whatever popped in my sight.... Don't worry it was a good curry and my friends loved it...

Ingredients:

Chicken pieces
Onion finely chopped

Tomato chopped
Garam masala
Curry leaves
Chili powder
Turmeric powder
Coriander powder
Cashew paste (finely ground)
Ginger garlic paste
Vinegar or Lime juice
Salt to taste
Shahi jeera/ black jeera
Cooking oil

Method:-

In a deep kadai heat the oil and add the shahi jeera and curry leaves.
Now add the chopped onions and maintain medium heat and fry it till almost brown
Add the garam masala, ginger garlic paste and turmeric powder
Once the raw smell goes add the chicken pieces and vinegar or lime juice and fry it for a couple of minutes
Now add the chili powder and coriander powder and salt.
The chopped tomatoes can be added now
Cover it with a lid and let it cook on medium heat until it is fully cooked.
In the meantime grind finely cashewnuts with enough water
Once the chicken is fully cooked add the ground paste and add water depending on the amount of thick gravy required.
Now reduce the heat to a little lower than medium and cover with lid.
Allow the curry to boil and simmer for 10 to 15 minutes and once the aroma rises switch it off and let ir rest for sometime before serving it up..
Garnish with chopped cilantro/coriander leaves.
Serve it hot with rice or rotis... Enjoy!!