Light chicken curry

This is a tasty dish usually eaten at lunch/dinner. East and south Indians prefer to eat this with rice and north Indians prefer the same with Roti/Bread. This particular dish is cooked light, hence not very rich and has a liquid-ish curry.


Preparation time- 15 minutes(1 hour of marination of chicken excluded)
Cooking time- 15 or 20 minutes
Serves- 4

Ingredients-
Chicken- 1 kg
Onion- 2 medium(finely chopped)
Bay leaves - 2
Mustard oil- 1 table spoon
Boiled potato- 2 medium(Optional)

For Marination-
Ginger garlic paste- 2 table spoon
Yogurt- 2 table spoon
Vinegar- 2 table spoon
Red chili powder- 1 table spoon
Garam masala powder - 1 tea spoon
Turmeric- half tea spoon
Salt- as per taste
Mustard oil- 2 table spoon


Lets cook :)
1) Take a big bowl, Add the chicken, and all the marination ingredients. Mix well and refrigerate for 1 hour.
2)Heat mustard oil in a pan/wok. Add the bay leaves and onions. Fry till light pink.
3) Add the marinated chicken. Stir once for about 5 to 7 minutes. Let it fry a little.
4) Add warm water according to how soupy you want your stew to be. I added 3 glasses.
5)Let it cook on medium heat for 5 to 8 minutes.
6) Serve hot with rice or roti or bread.

Tip- Add potatoes cut in medium sized pieces and add them when the chicken is half fried(3)