Dry Curry

Instructions

1. Prepare the spice mixture
   In a small bowl, combine the curry powder, garam masala, ground cumin, ground coriander, and turmeric powder. Mix well and set aside.
2. Sauté the aromatics
   Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chopped onions and sauté for 3-4 minutes until they become translucent. Add the minced garlic, grated ginger, and chopped green chilies. Cook for another 2 minutes until fragrant.
3. Cook the spices
   Add the prepared spice mixture to the skillet and stir continuously for 1-2 minutes until the spices are toasted and aromatic. This is crucial for developing flavor in a dry curry.
4. Add the chicken
   Add the chicken pieces to the skillet and stir to coat them evenly with the spice mixture. Cook for 5-6 minutes, stirring occasionally, until the chicken starts to brown on all sides.
5. Incorporate the tomatoes
   Add the chopped tomatoes to the skillet and mix well. The tomatoes will release some moisture as they cook. Continue cooking for about 3-4 minutes until the tomatoes soften and begin to break down.
6. Simmer and reduce
   Reduce the heat to medium-low and cover the skillet. Let the curry simmer for about 10 minutes, stirring occasionally. The chicken will release its juices, which will then reduce to create a thick, minimal sauce that coats the chicken pieces.
7. Season and finish
   Add salt and black pepper to taste. Continue cooking uncovered for another 2-3 minutes until the curry is dry and the spices coat the chicken pieces. Make sure the chicken is cooked through completely.
8. Garnish and serve
   Turn off the heat and sprinkle the chopped cilantro over the curry. Give it a final stir and let it rest for 2 minutes before serving. Serve hot with steamed rice, naan bread, or roti.