Spice Chicken Curry with Curry Powder & Garam Masala

Ingredients

• Chicken thigh300g
• [marinade] Plain yogurt3 tbsp
• [marinade] Salt1/2 tsp
• Onions2
• Garlic & ginger (grated)1 knob each
• Canned tomato (diced)1/2 can (200g)
• Vegetable oil2 tbsp
• Curry powder2 tbsp
• Garam masala (to finish)1 tsp
• Water200ml
• Salt1/2 tsp+ (to taste)
• Honey1 tsp
• Butter10g
• Rice & cilantro (optional)to taste

Directions

1. Cut the chicken into bite-size pieces, rub in the yogurt and salt and leave 15 minutes (tenderizes the meat).
2. Slice the onions thinly and fry in oil over medium-low for about 15 minutes until caramel-colored. This is the flavor base of the curry.
3. Add the garlic and ginger, fry 1 minute, lower the heat, add the curry powder and fry 30 seconds without burning (frying in oil removes the raw-powder taste).
4. Add the canned tomato and cook down until the moisture is gone and it becomes a paste.
5. Add the chicken with its marinade and fry; once it changes color, add the water and simmer over medium-low for 15 minutes.
6. Season with salt and honey, and just before turning off the heat, stir in the garam masala and butter. Garam masala is about aroma, so do not simmer it long.
7. Serve with rice and cilantro if you like. The onion and tomato provide body, so it stays thin without any flour.