5Senses | One-Pot Chicken Curry

• Oil, 1/2 cup

• Cumin seeds, 1 teaspoon

• 5Senses wild cinnamon bark, 1 small piece

• Onion, 1 large, sliced

• Garlic cloves, 3, chopped

• Ginger, 1 inch, minced

• Green chilli, 1, sliced

• Tomatoes, 2 medium, chopped

• Salt, 1 teaspoon

• Red chilli powder, 1 teaspoon

• 5Senses turmeric root whole, 1/2 teaspoon

• Coriander powder, 1/2 teaspoon

• Chicken, 1 kg

• Water, 2 cups

• Coriander leaves, for garnish
  

1. Heat oil in a large pan or pot. Add cumin seeds and wild cinnamon bark and cook for 20–30 seconds until aromatic.
2. Add sliced onion and cook until light golden brown. Add garlic, ginger, and green chili; cook for about a minute until fragrant.
3. Add tomatoes, salt, red chili powder, whole turmeric root, and coriander powder. Cook for 2–3 minutes until the tomatoes soften slightly.
4. Add chicken and cook on high heat for about 10 minutes, stirring to coat well with the spices.
5. Add water, mix well, then cover and cook on low heat for 25–30 minutes until the chicken is tender and the gravy releases oil.