Chicken Curry (Mustard and Onion)
This is the first proper curry I learned to make, thanks to my friend Sayan (who's a bit of a wizard in the kitchen) and some help from Gemini. It's become my go-to for 750g of chicken. The secret is all in how you handle the curd so it doesn't split and ruin the texture.
I usually get about 3 solid servings out of this. It's great with rice or roti, but honestly, I sometimes just eat it on its own.