Chicken Masala Curry

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.

• Ready In: 1 hr 50 mins
• Serves: 4-6
• Yields: 2 pints of sauce

Ingredients

• 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)

Directions

1. Heat the vegetable oil in a dutch oven or other large pot.
2. Cook the onions over medium heat until softened.
3. Add garlic and ginger, continue to cook until fragrant and softened.
4. Remove from heat, add Curry powder, cumin, and coriander.
5. Pour 1/2 cup water into a blender. Add cooked vegetables and blend on high until very, very smooth. Add additional water if necessary.
6. Pour sauce back into pot and stir in tomato paste and Chilis, if using.
7. 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.
8. Add chicken pieces, cook until tender and 160 - 170 degrees F.
9. Remove from heat, stir in cilantro and yogurt and serve over rice.