Prep time: 2-4 hours  

Cook time: 1.5 hours 

Serves 6  

Ingredients:

1 1/2 lb boneless 2 " cubed or cut-up bone-in chicken (breast or thighs) or 4 

sliced oyster mushrooms

1 medium onion, chopped 

2 medium plum tomatoes chopped or 6 Tbsp tomato sauce 

2 Tbsp ginger garlic paste or (1 " fresh ginger and 3 garlic cloves, minced)

2 Tbsp Everything Indian

2 Tbsp Curry Kamaal

4 Tbsp oil

2 whole green chillies

Cilantro, chopped 

Salt to taste

 

Method:

Saute onions and salt in 2 Tbsp oil until they are caramelized.  

Add ginger garlic saute another 30 seconds, add Curry Kamaal, and let spice toast for another 30 seconds. 

Now add the tomatoes, cook this mixture on medium heat for 5-7 minutes 

Add 1 cup of water and bring the gravy to a boil.  

Blend the gravy with a hand blender or Vitamix.   

In the meantime in the same pan add the rest of the oil and add the chicken and salt and fry till the chicken is browned.

In the last 5 minutes add Everything Indian and saute.

Add the blended gravy to the chicken and boil the curry chicken till the oil separates.  

Add whole green chilies and chopped cilantro.