Chicken curry November 03 2013

When one makes the basic chicken curry, its a gateway to learning the base of Indian cooking, which is:

1) Add fat, saute whole spices
2) Add onions, saute until golden brown
3) Add ginger garlic and spices, saute for a minute or two
4) Add tomato, cook for 10 minutes
5) Add chicken pieces and cook for 20 minutes or so

Ingredients:

Marinade chicken for a couple of hours in the refrigerator

1 lb chicken thighs, boneless, skinless, chopped in 1 inch cubes
2 tablespoon plain full fat yogurt
1 tablespoon fresh ginger, grated
1 tablespoon fresh garlic, grated
1 tablespoon jalapeno, finely chopped

Mix these ingredients in a mixing bowl and refrigerate.


Ingredients for the sauce:

4 tablespoon oil
1 cinnamon stick, broken into 2
3 cardamom pods, partially crushed
3 cloves
2 cups red onions, finely chopped
1 tablespoon curry powder
1 teaspoon garam masala
1/2 teaspoon cayenne powder
2 cups fresh tomatoes

Heat oil and saute whole spices for a minute over medium heat.
Add onions and saute until onions are cooked, this will take about 10 minutes. Stir every minute.
Add tomatoes and spice powders, mix and cook covered for about 7 minutes, stirring every minute or until tomatoes are pulped down.
Add chicken pieces, mix well, add 1 tsp salt and cook covered for 20 minutes, stir every 5 minutes.
Finally garnish with lemon juice and cilantro. Adjust salt again if you need to. Serve hot!