Step 1

Marinate chicken with lemon juice, curry powder, chili powder (omit for low heat), garam masala, ginger garlic, coriander leaves and salt. Keep aside until the sauce is ready.

Step 2

Pour half of the oil/ghee to a pot and saute the onion, carrots, ginger & garlic for 5 mins.

Step 3

Add tomatoes and bell peppers. Saute for 2 to 3 mins and pour 1 cup water. Cover and cook until the veggies are fully cooked through and mushy.

Step 4

Cool down & transfer to a blender. Blend to a smooth puree.

Step 5

Pour the rest of the ghee to the pan and add marinated chicken. Saute for 5 mins on a medium heat. Stir in the curry powder, salt and chili powder.

Step 6

Transfer the onion tomato base curry sauce and mix well. Pour hot water & mix well. Cover and cook until the chicken is fork tender for another 5 to 8 mins.

Step 7

Stir in lower amount of tamarind/ chutney, sugar & mix well (if using lemon, add at the time of serving). Taste test and add more salt, sugar, tamarind or garam masala to taste. It should be hot, spicy, slightly sweet and tangy.

Step 8

If it is too hot, turn down the heat and pour the coconut milk. Bring it to a gentle boil and turn off.

Step 9

Sprinkle coriander leaves and serve hot with rice or chapati or roti.