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Step 1

Slice the tomatoes and chop the onions. Also, prepare the ginger and garlic paste. Additionally, get ready with curry leaves, water, curry powder, turmeric powder, mustard seeds, cardamom, cinnamon, and salt.

Step 2

Cut the chicken into your desired size pieces and rinse them well. Add turmeric powder, salt, ginger paste, and garlic paste. Mix well and let them marinate for at least 30 minutes.

Step 3

Heat the oil and add mustard seeds. Let them splutter. Then add the onions and curry leaves. Sauté till onions turn to translucent. For me, it takes about 2 minutes. Now, add the crushed cardamom and cinnamon. Stir and fry them till onions turn golden.

Step 4

Add tomatoes and cook them under high flame for about 2 minutes. Stir occasionally to avoid burning.

Step 5

Now add the marinated chicken pieces and give a good mix until all combined.

Step 6

Cook covered under high flame for 5 minutes.

Step 7

Take off the lid and give a good gentle stir. Again cook covered under the high flame until all the liquid evaporates. For me, it takes about 10 minutes.

Step 8

Now take off the lid and cook uncovered under medium flame until the chicken pieces get bit fried. Stir occasionally to avoid burning. For me, it takes about 4 minutes. Then add the curry powder and water. Mix them well.

Step 9

Cook covered under high flame for 3 to 4 minutes.

Step 10

Take off the lid, give a gentle stir, and again cook covered under very low flame for about 5 minutes.

Step 11

Taste the gravy and adjust salt if needed.

Step 12

This is how to make an easy chicken curry without coconut milk or cream. Serve and enjoy this Sri Lankan style simple spicy chicken curry.