Ingredients:
2 sliced red onions (medium sized)
1/4 cup vegetable oil
1 kg chicken pieces
1 tbsp garlic paste
1 tbsp ginger paste
1 tbsp red chilli powder (adjust to your own spice threshold!)
1 tbsp dry coriander
1 tbsp iodised salt
1/2 tbsp tumeric powder
8 tbsp plain yoghurt
1 cup water or chicken stock
2 cubed tomatoes
approx. 2 inches’ worth of fresh ginger (sliced thinly)
2 sliced fresh long green chili
1/2 cup of fresh coriander
2 medium-sized potatoes, quartered.

How to Cook:
Stir fry the sliced onion in oil until light brown.

Add the chicken. Cook until light brown on both sides. (Alternatively, you can lightly brown the chicken in another pan first.)

Add garlic paste, ginger paste, red chili powder, dry coriander, salt, tumeric powder, and yoghurt. Stir together.

Add water or stock. Continue to stir together.

Add the potatoes. Again, stir.

Put on the pan’s lid. Lower the heat and allow the meat and potatoes to cook.

When meat and potatoes are cooked, add tomatoes, fresh ginger slices, green chili, and fresh coriander. Don’t mix. Put the lid back on and allow to cook for 5 more minutes,

Take the lid off then stir together. Leave to cook for another 5 minutes, until tomatoes are fully cooked (skin’s peeling off) and potatoes are soft.

Turn it off and let it stand for a few minutes before serving.

Additional Tips:

If you wish, you can put this chicken curry in the fridge overnight and serve the next day. Curries tend to taste nicer after a day.