2 tablespoons of vegetable oil
4 cups of chopped chicken (deboned and skinless)
1 medium onion (finely chopped)
1 tablespoon of crushed ginger
1/2 tablespoon of crushed garlic
curry powder to taste
1/2 tablespoon salt
1/2 cup and 2 tablespoons of water
Finely chopped hot chile peppers if desired
Serves 4 – 6 people
Heat a non-stick pan under medium-high heat. Add oil and let it get hot. Add onions, stir, and sauté for 1 minute. Add garlic, ginger, (chillies if desired), 2 tablespoons of water, curry, stir, cover and sauté for 2 minutes. Add chicken, salt, stir and cover. Reduce heat to medium. Simmer for 10 minutes. Stir occasionally. Add 1/2 cup of water, stir and cover. Simmer for 20 minutes. Stir occasionally.
NOTE:
If after step 5 the curry is very dry, then add an extra 1/2 cup of water. The curry is cooked when the chicken is tender but not falling apart. Turn off heat. Serve curry on bed of rice or with Indian breads. Garnish with cilantro if desired. Serve with the vegetable of your choice on the side.