A quick and simple spicy, Indian chicken curry

Grind Kashmiri red chillies, cloves, cinnamon stick, cumin seeds, peppercorn into a fine powder and keep aside.

To a heated deep bottomed vessel, add about a tablespoon of oil and add 2 finely sliced red onions and sautée well.

Next, add a tablespoon of ginger- garlic paste. You can alternatively add freshly chopped ginger and garlic. Sautée well until its cooked.

Next, add the ground masala you just prepared to the mixture and fry well till the oil splits.

Add two small chopped tomatoes and cook until they turn soft. Add salt to taste and continue frying the mixture.

Once you smell the aroma of the curry base, add the chicken. Once partly cooked, add green peas and diced potatoes and cover until fully cooked.

- This recipe was first published in December, 2019.