Chicken Curry

Northern Indian Korma

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 1⁄4 cup  vegetable oil
• 1  large onion, thinly sliced
• 2  teaspoons  finely chopped garlic
• 2  teaspoons  finely chopped ginger
• 4  teaspoons ground coriander
• 1  teaspoon cumin
• 1⁄8 teaspoon turmeric
• 1⁄8 teaspoon cayenne pepper
• 1⁄8 teaspoon black pepper
• 1 1⁄2 teaspoons salt
• 1  medium tomatoes, chopped
• 1⁄2 cup water
• 2  lbs boneless chicken, cut into 1 1/2-inch pieces
• 1⁄2 cup unsweetened coconut milk
• 1⁄8 teaspoon cinnamon
• 1⁄8 teaspoon ground cloves
•  chopped cilantro, for garnish (optional)
•  steamed basmati rice, for serving

Directions

1. In a Dutch oven heat the oil. Add the onion and cook until nicely browned around the edges, about 7 minutes. Add garlic and ginger and cook for 1 minute. Add coriander, cumin, turmeric, cayenne and
2. black pepper and stir for 1 minute. Add salt, tomato and water and cook over medium-low heat, stirring constantly, until the tomato is softened. Add the chicken and simmer, uncovered, stirring occasionally, for 15 minutes.
3. Add the coconut milk and simmer, partially covered, for another 15 minutes, or until the gravy thickens and the chicken is cooked. Add the cinnamon and cloves and simmer another minute.
4. Remove the chicken from the heat and garnish with the cilantro. Serve with steamed basmati rice.