Maharashtrian Chicken Curry

Ingredients:

- 500g boneless chicken (breast or thighs), cut into bite-sized pieces

- 1 jar (300 ml) Maharashtrian Curry sauce

- 2 tablespoons oil (mustard oil works well for authenticity)

- 1 onion, finely chopped

- 2 cloves garlic, minced

- 1 teaspoon ginger, grated

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon red chili powder (optional, for extra spice)

- Fresh coriander leaves, for garnish

- Salt to taste

- Steamed rice or bhakri (Maharashtrian flatbread), for serving

Instructions:

1. Marinate the chicken: In a bowl, marinate the chicken with a pinch of salt and a few spoonfuls of the Maharashtrian Curry sauce. Let it sit for 15-20 minutes.

2. Cook the aromatics: Heat oil in a large skillet over medium heat. Add the chopped onions and sauté until they turn golden brown. Add the minced garlic and grated ginger, cooking for another minute until fragrant.

3. Cook the chicken: Add the marinated chicken to the skillet. Sprinkle in the turmeric and red chili powder (if using) and cook until the chicken is browned and cooked through, about 5-7 minutes.

4. Add the sauce: Pour in the entire jar of Maharashtrian Curry sauce and stir well to coat the chicken. Let it simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken.

5. Serve: Garnish with fresh coriander leaves. Serve hot with steamed rice or bhakri.

Tips:

- For added depth, you can add a pinch of garam masala or roasted cumin powder toward the end of cooking.

- Potatoes can be added for a more traditional Maharashtrian-style curry.