Indian Curry

• 400 grams chicken - cut in medium size
• 2 pcs Carrot - slice length wise
• 2 pcs Cucumber - remove the seeds and slice length wise
• 1 cup sliced cauliflower
• 100 grms onion leaves - cut about 3 cms in length
• 3 pcs tomatoes - dice
• 2 pcs onions - chopped
• 2 cloves garlic and 1/2 cm ginger - make a paste
• 3 tbs oil
• Salt - as per taste
• 1/2 tsp sugar
• 1/2 tsp turmeric powder
• 1/2 tsp red chilly powder

1. Heat the oil in the wok
2. Add the onions and fry until brownish
3. Add the paste of garlic and ginger and fry few 1 minute only
4. Add the tomatoes and stir
5. Reduce the flame and cover the wok until the tomatoes become soft and thicken. Stir for few times
6. When the tomatoes become soft and thicken, add the turmeric powder, red chilly powder, salt and sugar, mix well for 1 or 2 minutes
7. Add the water and stir
8. Add the chicken and cover it until the chicken become tender
9. When the chicken almost done, add the carrot, cucumber and cauliflower
10. Cook until the chicken and vegetables done and the gravy thicken
11. Taste it and add more salt if required
12. Turn off the flame, add the onion leaves and stir
13. Serve hot

chicken, length wise, cucumber, cauliflower, grms onion, tomatoes, onions, garlic, oil, salt, sugar, turmeric, red chilly powder

Taken from www.epicurious.com/recipes/member/views/indian-curry-52906661 (may not work)