Cook1 hr 30 mins
Though not necessarily authentic, this curry is as good or better than anything i've ever had in a restaurant. Pieces of meat and/or vegetable are simmered in a fragrant sauce thickened with onions, garlic and ginger. Great over rice or accompanied with a piece of warm naan bread.
- 2 tablespoons vegetable oil (Ghee) or 2 tablespoons clarified butter (Ghee)
- 4 large onions, chopped
- 4 garlic cloves, smashed and chopped
- 1 piece fresh gingerroot, about 2 inches long, peeled and chopped
- 3 tablespoons curry powder
- 1 tablespoon fresh ground cumin
- 1 tablespoon fresh ground coriander
- 1⁄2 cup water
- 4 tablespoons tomato paste, about one whole small can
- 6 -8 chicken breasts (fresh or frozen) or 6 -8 chicken thighs (fresh or frozen)
- 1⁄4 cup cilantro, chopped (optional)
- 1⁄2 cup plain yogurt (optional) or 1⁄2 cup coconut milk (optional)
- 2 -5 dried chilies (optional)
- Heat the vegetable oil in a dutch oven or other large pot.
- Cook the onions over medium heat until softened.
- Add garlic and ginger, continue to cook until fragrant and softened.
- Remove from heat, add Curry powder, cumin, and coriander.
- Pour 1/2 cup water into a blender. Add cooked vegetables and blend on high until very, very smooth. Add additional water if necessary.
- Pour sauce back into pot and stir in tomato paste and Chilis, if using.
- Cover and cook for at least 30 minutes, but no more than an hour. -Note- Sauce will bubble and gloop violently all over your range if you do not cover.
- Add chicken pieces, cook until tender and 160 - 170 degrees F.
- Remove from heat, stir in cilantro and yogurt and serve over rice.