Oil – 2 tbsp
Curry leaves – a few
Red onion – 1, thickly chopped (or, use 1 cup of small Indian shallots)
Ginger – 2 tbsp, finely chopped
Dried red chilies – 8-10 (whole or de-seeded or cracked open depending on your heat level)
Turmeric powder – 1 tsp
Chicken – 1 lb, boneless and cut into small pieces
Salt – to taste
Cumin powder – 1/2 tsp (use roasted and ground cumin for best results)
Garam masala powder – 1/2 tsp
Heat oil in a pan or skillet. Add curry leaves, red onions (or shallots) and ginger. Saute till onions are red. Now add the red chilies. I add most of them whole and de-seed the rest. Saute for a few more seconds.
Add the turmeric powder and mix well. Add chicken and combine thoroughly. Season with salt, reduce the heat, cover and allow the chicken to cook in it’s own juices. The chicken will let out some liquid, so you don’t need water at all.
When the chicken is done, open the lid and increase the heat to thicken the gravy. Add garam masala and roasted cumin powders and cook for a couple more minutes, till most of the liquid evaporates.