How to cook chicken curry

Start marinating the chicken with 1 tsp of ground turmeric, 1 tsp of cayenne pepper, 1 tsp of salt as well as 1 tsp each of ginger and garlic pastes.

Add yogurt and mix well. Allow to sit for at least 2 hours in the refrigerator.

In a pot over medium heat, add oil. As the oil heats up, add cumin seeds, bay leaves, Japanese chili pods, cloves and green cardamom pods. In about 2 mins. add the chopped serrano chili pepper.

In about 2 mins. add the chopped onions and tomatoes. Mix well.

Allow sufficient time for the onions to caramelize. Then add 1 tsp of ground turmeric, 1/2 tsp of cayenne pepper and dried cilantro. Keep mixing.

In about 7-10 mins. add the marinated chicken to the onion and spices mixture. Also add the ground cumin and coriander powder. Mix well.

As the chicken starts to water, add a can of chicken broth. Cook over medium heat for 30 mins. until the mixture starts to thicken and the chicken is cooked well.

Serve with wheat tortillas or basmati rice. Simply delicious.