Ingredients

• 1 kg chicken, cut into pieces
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 teaspoon turmeric powder
• 1 tablespoon garam masala
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1-2 green chilies, slit (adjust to taste)
• Salt to taste
• Fresh cilantro for garnish
• 1 cup coconut milk (optional)
• 1 cup water

Instructions

1. Heat the oil in a large pot over medium heat. Add the cumin seeds and sauté them until they start to crackle.
2. Add the chopped onions and sauté until they turn golden brown.
3. Add the garlic and ginger, and sauté for another minute until fragrant.
4. Stir in the turmeric, coriander powder, and garam masala, mixing well.
5. Add the chopped tomatoes and green chilies, cooking until the tomatoes soften.
6. Add the chicken pieces, stirring to coat them with the spice mixture. Cook for about 5-7 minutes until the chicken is browned.
7. Pour in the water (and coconut milk if using), and season with salt. Bring to a boil, then reduce heat to low.
8. Cover and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
9. Garnish with fresh cilantro before serving.

Serving Suggestions

Serve the chicken curry hot with steamed rice, naan, or chapati. It pairs wonderfully with a side of cooling raita or salad.