Punjabi Curry

A great base for various curries.

Ingredients

• 1 medium yellow onion, chopped
• 3 - 4 Tbsp vegetable oil
• 6 - 8 cloves of garlic, chopped or sliced
• 1 1/2 tsp ground tumeric
• 1 1/2 tsp ground coriander
• 1 1/2 tsp ground cumin
• 1/4 - 1 tsp chili pepper (optional)
• 2 - 3 tsp chopped ginger
• 1 1/2 tsp tomato paste
• 1 1/2 lb chicken breast (pieces)
• 1 1/2 Tbsp whole plain yogurt

Directions

• Saute onion in oil on medium heat until soft and lightly browned
• Add garlic, cooking briefly until you can smell it
• Add tumeric and mix
• Add coriander, cumin, ginger and chili pepper if desired
• Mix in tomato paste. Cook until oil separting from paste mix (3 - 5 min)
• Add chicken pieces. Cook until chicken is mostly cooked through (10 - 15 min)
• Add yogurt and mix. Add water to thin to desired thickness.
• Serve with rice or yogurt or naan.

Variations

• Add a diced potato and let simmer until potato is cooked through
• Not add water, add chopped frozen spinach
• chickpea curry: cut spices by 1/2, no yogurt, add 2 cans of chickpeas, add water to thin, add chopped tomato
• redbean curry: same as above, substitute two cans of red beans

Source: https://twitter.com/NeedhiBhalla/status/1115071947878961152