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Indian Chicken Curry

Created by ImPat on August 23, 2017

2 teaspoon olive oil
Curry leaves (20 fresh)
2 teaspoon mustard seeds (brown)
250 grams boneless skinless chicken breasts (fillet, trimmed of fate and cut into 2.5cm pieces)
1 brown onion (cut into thin wedges)
2 teaspoon garam masala

Step 1: Heat half the oil in a medium saucepan over a medium-high heat and add curry leaves and mustard seeds and cook, stirring often, for 2 to 3 minutes or until leaves are crisp and transfer to a plate lines with paper towel.
Step 2: Add chicken to pan and cook for 2 minutes or until just browned, remove from pan and set aside.
Step 3: Heat remaining oil in a the same saucepan over a medium heat and add onion and cook, stirring occasionally, for 7 to 8 minutes or until onion softens and starts to brown slightly.
Step 4: Remove half the onion from the pan and set aside and add garam masala to remaining onion and cook, stirring, for 1 minute and then add half the cooked curry leaves mixture.
Step 5: Add coconut milk, combined stock powder and water, potato and cauliflower to the pan and cover and simmer ove3r a medium heat and cook, partially, covered, for 20 minutes or until potato is just tender and then add chicken and zucchini and cook, uncovered for 5 minutes.
Step 6: Divide curry between shallow serving bowls.
Step 7: Combine reserved onion, mustard seeds and curry leaves in a small bowl and spoon a little mixture over curry and serve.