This quick chicken curry has the same simple flavours as my thari wala chicken but I have simplified some of the process to make it cook more quickly to make it the perfect midweek curry. Usually, I like to leave my onions to cook for a good 20-30 minutes but that can really be a challenge in the week. With this dish, I have blitzed the onions to help them cook down more quickly and I have used diced thigh fillets rather than meat on the bone.

Posted by Hari Ghotra at 2017-02-16 11:46:57 UTC