Preparation:

For Chicken Curry:

Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add the finely chopped onion and sauté until golden, about 5-7 minutes.

Step 2: Stir in the minced garlic and ginger and cook until fragrant, about 1-2 minutes.

Step 3: Add 2 tbsp curry powder, 1 tsp turmeric, and 1 tsp ground cumin, and cook for another minute to release the spices’ flavors.

Step 4: Add the chicken pieces to the pot, stirring frequently until browned on all sides. This should take about 5 minutes.

Step 5: Pour in the diced tomatoes, coconut milk, and chicken broth. Stir everything together and bring it to a simmer.

Step 6: Reduce the heat to low, cover the pot, and let the curry simmer for 20 minutes. Stir occasionally to ensure the flavors meld together and the chicken becomes tender.

Step 7: After 20 minutes, season the curry with salt and pepper to taste. Stir in the chopped cilantro for a burst of fresh flavor before serving.

For Paratha:

Step 1: In a mixing bowl, combine 2 cups all-purpose flour, 1/2 tsp salt, and 2 tbsp oil or ghee. Gradually add water (approximately 3/4 cup), kneading until a soft dough forms. The dough should be smooth and pliable.

Step 2: Divide the dough into equal-sized small balls (about 8-10). Dust your surface with flour and roll each ball into a thin circle, about 6-7 inches in diameter.

Step 3: Heat a skillet or tawa over medium heat. Add a little oil or ghee to the skillet.

Step 4: Place one rolled paratha on the skillet. Cook each side for 2-3 minutes, flipping once the first side turns golden brown and flaky.

Step 5: Continue cooking the remaining parathas, adding oil or ghee as needed to ensure they are crispy and golden. Serve hot alongside the Chicken Curry.