The quick HM chicken curry

It’s difficult to squeeze everything you want to do in one weekend. Do you cook, clean, chill, sleep, work, socialise or do nothing at all? 

I’ve had a crazy week and, as I waited for this weekend, I also made mental notes of what I needed to do on it. One of them was to cook. Cook enough for a few days (yup, I do that because cooking after work is tough!). 

After a satisfying Sunday morning laze, I decided to cook some chicken curry. I needed something quick, so that I could get back to chilling. 

So here’s my quick HM chicken curry (HM stands for Haurat Mulgi).

What you’ll need:

  • 500gms of chicken (I used boneless)
  • 3 onions
  • 2 teaspoons of ghee
  • 7 curry leaves
  • 3 tomatoes
  • 5 garlic cloves
  • 1/2 teaspoon chilli powder 
  • 1/2 teaspoon turmeric powder
  • Coriander leaves and mint leaves (I used a ton, but it’s really your choice)
  • 2 cups of water

This is how you make it:

  • In a deep pan, pour in the ghee and once it’s hot, add the chopped onions, garlic, green chillies
  • Give it a good stir. After a few minutes, add the turmeric, salt, chilli powder. Stir again
  • Once the mixture looks well blended, add chopped tomatoes, coriander and mint leaves. Give it a good stir
  • In 2 minutes, add the chicken pieces and pour two cups of water. Give it a good, gentle stir and let it simmer for 10 minutes
  • Turn off the heat. Your chicken curry is ready!

I’m going to eat this curry with rice, while I watch Romedy Now. 

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