Directions

1. Heat 2 tsp oil in a pan. Add onion, and ginger garlic paste and saute till golden brown.

2. Add tomato puree. Saute for another 2-3 minutes.

3. Add a tbsp little water at a time and saute. Once the water has dried, repeat till the oil begins to separate.

4. Add curry powder and stir.

5. Add cooked chicken (and optional heavy cream or coconut milk) and stir.

6. Add garam masala and mix well. Then add water to make a thick curry of desired consistency. Let the curry simmer on low heat for 3-4 minutes.

7. Measure rice in a pan. Rinse thoroughly. Add water, twice the amount of rice. Cook on medium heat for about 7-10 minutes or until the rice is tender. Add water if needed.

8. Serve the curry on the rice and enjoy!!