Spicy Tomato Chicken Curry (for curry-cut chicken)

Instructions

1. 1

   Season the chicken pieces lightly with salt and a pinch of turmeric. Heat oil in a heavy pan over medium-high heat. Brown chicken in batches 3–4 minutes per side until golden; remove and set aside. Browning adds deep flavor — don't skip it.

2. 2

   Reduce heat to medium. Add curry leaves and sliced onion to the same pan. Cook, stirring, until onion is soft and starting to caramelize, about 8–10 minutes.

3. 3

   Add garlic, ginger and slit chillies; sauté 1–2 minutes until fragrant.

4. 4

   Stir in turmeric, chilli powder and cumin powder. Toast for 30 seconds so the spices bloom.

5. 5

   Add chopped tomatoes and cook until they break down and the oil starts to separate from the masala, about 6–8 minutes. If the mixture looks too thick, add a tablespoon of water and let it cook down again.

6. 6

   Return the browned chicken to the pan, nestle pieces into the sauce, and add 1/2 cup water (use up to 3/4 cup if you want a little more gravy). Cover and simmer gently 18–22 minutes until chicken is cooked through and tender.

7. 7

   Uncover, stir in garam masala, chopped coriander and mint. Simmer uncovered 2–3 minutes to meld flavors. Taste and adjust salt/heat; finish with a squeeze of lemon if you like a bright lift.

8. 8

   Serve hot with steamed rice (or flatbreads). For a thicker gravy, simmer a few minutes longer uncovered so it reduces and clings to the chicken.