Update: My curry is never smooth; chopped onions and tomatoes show through.

So, in my last post, I shared how my curry was never smooth—it was always lumpy with pieces of onions and tomatoes showing through.

Well, I took most of your advice, and wow, what a difference it made! I diced my onions against the grain, made sure the oil was hot before adding them, and just kept sautéing until they turned that perfect golden brown. Then I added the tomatoes and patiently cooked them until I saw the oil separate ("bhuno").

Once the masala was ready, I added chicken breasts, and honestly, it turned out amazing! The curry was smooth, thick, and just how I wanted it to be.

But (of course, there’s a but), I ran into a new problem. Toward the end of cooking, I noticed some water separating from the curry. That’s when it hit me—I had added way too much water after putting in the chicken. I didn’t realize chicken breasts release water on their own, so the extra water wasn’t even necessary. Totally my bad!

Still, I’m so happy with the progress. This subreddit has been insanely helpful, and I really appreciate all the tips you guys shared. Thank you so much!!