Classic Indian Chicken Curry

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the oil in a large pan over medium-high heat.

   ⚙ Pan-fryingStoveFrying pan
2. 2
   Add the onion and fry 5 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and ginger and fry 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 4
   Add the chicken pieces and fry 5 minutes.

   ⚙ Adding to the hot fat and fryingStove
2. 5
   Add the curry powder, cumin, turmeric, paprika, salt and black pepper and stir.
3. 6
   Add the tomatoes and cook 3 minutes.

   Stove
4. 7
   Add the coconut milk and bring to a boil.

   Stove
5. 8
   Turn down the heat and simmer 15 minutes, until the sauce thickens.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
6. 9
   Sprinkle the cilantro on top.
7. 10
   Serve with the rice.