Ingredients:

• 1-pound boneless chicken, cut into cubes
• 1-2 big onions (Finely chopped)
• 1 tomato
• 4 garlic cloves
• 1/2 an inch of fresh ginger root
• 1 teaspoon salt (or according to taste)
• 1/2 teaspoon turmeric
• 1 teaspoon garam masala (optional )
• 1/2 cup fresh lemon juice
• 1 bunch coriander
• 1-2 green chilies (depending on how spicy you want it to be)
• 1 teaspoon sugar (white or brown)
• 2 tablespoons cooking oil

Instructions:

1. In a blender, take chopped coriander, garlic and ginger, green chilies, tomato and 2 tablespoon of lemon juice and blend into a smooth consistency. Set aside. Add some water if the mixture is difficult to blend.
2. Wash the chicken and add the rest of the lemon juice to it. Let it rest until ready to cook.
3. In a saucepan, on medium heat, add cooking oil, Add in onion and sauté until slightly golden brown, about 4 – 6 minutes.
4. Add salt, turmeric and garam masala at this stage and cook for 30 seconds more.
5. Now immediately add the blended green herb mixture to the saucepan. Leave it to cook on low heat for 10 minutes or until the water evaporates and the curry becomes thick. You will see the mixture will start separating from the oil, that is when it is ready for our next step.
6. Add sugar.
7. Add chicken and let it cook for until ready and fully cooked. Around 20 minutes.
8. Make sure, before taking the curry off the stove, that the chicken is tender and has cooked all the way through. If the chicken isn’t tender yet, add a little more water and cook for 5 minutes more.
9. Once ready to serve garnish it with chopped coriander leaves.