Ingredients :

¼ cup oil
1 medium onion sliced
1 chicken cut, wash
2 tblsp ginger garlic
¼ tsp turmeric
1 tsp dhana jeera
1 tsp salt
1 tblsp chillies
3 ground medium tomatoes
2 potatoes ¼ ed

Method :

– Put oil in pot, add onions and cook on medium heat till light pink.
– Add chicken and ginger garlic and cook till water dries out, add spices.
– Mix all well and add tomatoes and potatoes.
– Cook till moisture is dry; add water for gravy and boil.

Variations :

– If adding meat, make sure meat is cooked before adding spices and the rest.
– If cooking gram dholl, add gram dholl and tomatoes with spices.
– If cooking green beans, add beans, 1 sliced onion, double beans and peas with spices and with tomatoes.
– If cooking bhinda, use chicken fillet, fry bhinda and thick slices of potatoes. Cook till no.3 till tomatoes are cooked. Then add the above.
– Aknee: boil 2 cups rice with ¼ tsp turmeric, 2 tsp salt, 3 cinnamon sticks and 5 cloves, till done. Drain rice, add to basic curry till no.4. Mix together and simmer on low till well steamed.
– Add 1 cup mixed vegetables to curry for aknee.