Chicken Curry

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I'm used to Japanese/Korean curry, which is usually an instant kind made using spice cubes and adding vegetables and meat. For my second Indian recipe, I decided to try a classic chicken curry using a recipe provided by an Indian friend. So this is my first curry made from scratch, though I did use a curry powder.
4 pieces of chicken boneless, skinless thigh (about 1¼ lb) 3-4 tbsp vegetable oil 2 tbsp ginger/garlic paste (ground ginger, minced garlic) 1 large size white onion, minced 3 tbsp curry powder* 1-2 tsp chili powder depending on your preference ¾ cup of water dash salt dash sugar *my curry powder contained: coriander, turmeric, cumin, chili, black pepper, cinnamon, salt, clove, ginger, garlic & nutmeg
Cut chicken into small bite size pieces. Heat a pot with 3-4 tbsp of oil, and add chopped onion and stir until it gets translucent. Add chicken pieces - stir and let brown for a little bit. Add 2 tbsp of ginger/garlic paste into the pot -- stir well. Add in curry powder and mix well. Then add ¾ cups of water (or more if you prefer a watery consistency). Stir well, and simmer for 20-30 minutes. Stir occasionally. Add salt and sugar to taste. Serve with rice and/or nan bread.
30 minutes
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