Indian Chicken Curry

Warm a nonstick pan over high heat till hot (about 1 minute) and pour in oil.

Reduce heat to medium. Add bay leaves, whole pepper, green cardamom, and cinnamon. Sauté until spices start to crackle.

Add onion and ginger-garlic paste, sauté until onions turn light golden, about 3–4 minutes. Add remaining spices and tomatoes, sauté for a minute.

Cover nonstick with lid and cook over low heat until tomatoes and onions are tender and brown, about 4 minutes. Stir occasionally to prevent burning or over-browning.

Stir in chicken, re-cover pan, and continue to cook until chicken is tender, about 6–7minutes, stirring every 2 minutes.

Add water to chicken, re-cover, and cook for another 2–3 minutes, longer if you prefer less curry sauce. Turn off heat and transfer to serving dish.

Sprinkle with chopped jalapeno and fried onion. Serve hot with your favorite bread, rice or Indian bread.