A crowd favourite all the way, this comforting South Indian-style chicken curry goes well with almost anything. With minimal chopping needed and super easy to put together, our recipe is truly a curry in a hurry! For an extra delicious curry, make the dish with chicken on the bone and our 100% natural Black Pepper Vegan Mayo.
Chef's note:
- If you enjoy your gravy thick, cook the masala without the lid till the curry is to your desired consistency.
Ingredients:
- 350 grams of Chicken
- 2 medium sized onion, finely chopped
- 2 tablespoons of Ginger Garlic paste
- 2 and ½ teaspoon of Boombay’s Black Pepper Vegan Mayo
- 2 teaspoons of Coriander powder
- ½ teaspoon of Jeera or Cumin powder
- 1 teaspoon of Garam Masala
- Salt to taste
- 1 stick of Curry Leaves
- 1 teaspoon of Mustard Seeds
- 4 tablespoons of oil
- 1 cup water or more if needed
Products Used:
1
Prep
- Marinate Chicken in Boombay’s Black Pepper Vegan Mayo and keep aside for 10 minutes
2
Cook
- In a large saucepan, add the oil and temper the mustard seeds and curry leaves
- Add the chopped onions and cook for 2 minutes on low medium flame till golden brown
- Once the onions are done, add the ginger garlic paste, coriander, cumin and garam masala
- Stir everything and add some water to loosen up the spices
- Mix in the marinated chicken and cook covered on a low flame for 10 to 15 minutes