Super-duper Chicken Curry in a Jiffy

In the modern era, cooking curry is simply a breeze. No more mummies pounding the ingredients in mortal and pestle like yesteryear. By making use of the conveniently packed "raw materials", it can be done in a jiffy. But don't expect it to be as good as grandma's cooking...
A picture says a thousand words, so here is my step by step recipe:

From the left: Tumeric, curry powder (brand does not matter), chilly powder, black pepper, garlic-ginger paste, chicken, potatoes, tomatoes, curry leaves, onions, cinnamon, cloves,cardamon seeds.

Above are all of the ingredients we would need. Firstly we need to marinate the chicken, and let it to set for at least 1/2 hour. I used a tablespoon of garli-ginger paste, about a teaspoon of tumeric, 2 teaspoon of chilli powder, a little black pepper & salt, and most importantly 4 tablespoon of curry powder.

Marinated Chicken pieces

Chicken is  all mixed with the paste.

 I had also prepared some potatoes, one tomato, 1 green chilly, a pandan leaf and lemongrass. For frying, slice some onions, curry leaves, cinnamon and cloves, and a little bit of cardamon seeds.

Start of by putting in the ingredients for frying, and when the aroma arises, add in the potato. After a while, add in the marinated chicken pieces and fry through until you see the oil on the surface. Then, it is time to add enough water, the pandan leaf and lemongrass. Let it cook for some time, and then add in the tomatoes.Then it is just a check and balance of the dish, by adding the required seasoning. Well, I did not add coconut milk this time, but instead I had a leftover can of tomato puree and decided to use it. It gave a tangy flavour to the entire dish. As I always do, go with the flow.... lastly, I added one green chilly. And voila, there you go...

The lunch was complemented with bak choy fried with oyster sauce  and simple fried chicken.

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