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Title: Everyday Chicken Curry
Categories: Chicken, Indian
Yield: 1 Batch

1 1/4 lb Chicken; bone-in, dark meat,
- de-skinned
4 tb Mustard oil or vegetable oil
1 Bay leaf
1 c Red onions; thin sliced
2 md Roma tomatoes; roughly diced
3 tb Plain yogurt
3 cl Garlic
1 Fresh ginger thumb (1")
1/2 ts Turmeric powder
Salt; to taste
1 c Water; approximate,
- depending on the
- consistency of gravy you
- want
Cilantro; chopped,
- for garnish

MMMMM--------------------------MARINADE-------------------------------
1 1/2 ts Coriander seeds
3/4 ts Black peppercorns
3 Cloves
2 Whole green cardamom
1/2 ts Cumin seeeds
1 Mace twig
1 Cinnamon stick (1")
5 Whole dry red chillies;
- adjust to tolerance
2 ts Kashmiri chilli powder; this
- lends the beautiful red
- color, not the heat
1/2 ts Turmeric powder
1/2 ts Salt
1/4 c Water

Notes: In the spices for marinade above, you can substitute whole
seeds with lightly dry roasted coriander, black pepper, cayenne,
paprika, cardamom powder.

Wash the chicken pieces thoroughly & pat dry using a paper towel. Set
aside.

In a small sauce pan, on low heat,dry roast all the whole spices for
marinade (except turmeric, kashmiri chilli powder & salt) until you
smell the aroma, about 3 to 4 minutes. Let the roasted spices cool
down a bit. Once cooled, tip into your coffee grinder or using mortar
& pestle, grind the spices. You don't want them to be powdery. Add
turmeric, kashmiri chilli & salt to the ground spices. Mix this with
1/4 cup of water in a small bowl to make the marinade.

In a Ziploc bag or a bowl, place the cleaned chicken along with the
marinade and rub a little so that all the pieces are covered in the
marinade. Set aside for at least 3 hours or preferably overnight in
the refrigerator to marinate.

Take out the marinated chicken from the refrigerator at least 30
minutes prior to cooking. Once ready to cook, heat up oil in a heavy
bottomed pot on medium heat. Once the oil is just smoking, lower the
heat & add the chopped onions to the pot. Add the bay leaf too. Cook
the onions until golden brown. About 8 minutes.

Meanwhile, add the tomatoes, yogurt, garlic, ginger to your food
processor and pulse to a smooth mixture. Once the onions have
browned, reduce the flame to low and add the tomato-yogurt mix to the
pot, stir to combine well with onions. Also add the 1/2 ts turmeric
powder. Cook on low-medium heat with constant stirring to avoid
curdling of the yogurt. Initially, you will see yogurt releasing
water, but that's okay. Increase the heat to medium and keep on
stirring until you see oil separating on the sides of the pot.

Add the marinated chicken to the pot next. Add salt to taste. Keep on
stirring around the chicken pieces so that they do not stick to the
bottom of the pan. They will slowly start releasing their juices.
Keep on turning around and cooking the chicken pieces on medium heat
for good 20 to 25 minutes or until they are 95% cooked. Add water to
the pot now depending on the desired consistency of the gravy check
the salt again cover the pot with a lid and cook the curry for
another 10 minutes or so until the chicken is completely cooked. You
will need to stir in between once or twice.

Once the curry is cooked, remove from heat and let sit covered for at
least 45 minutes to 1 hour before serving.

Garnish with cilantro & serve warm. Whether you serve with flatbread
or rice, I highly recommend making kachumber (indian salsa) alongside.

Recipe by Sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
everyday-chicken-curry.txt>

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