This curry is easy to make and has accessible
ingredients. I used bone-in thighs and drumsticks. Adapted from Allrecipes.com
- 1 white onion, processed to a paste
- 2 clove garlic, minded
- 1 1/2 lbs boneless, chicken thigh
- 3 teaspoons ground turmeric
- 1 teaspoon chili powder
- 4 cardamom pods
- 1 1/2 teaspoons salt
- 1 can / 14 oz. tomatoes, diced and peeled
- 3 teaspoonsground cumin
- 3 teaspoons ground coriander
- 2 tablespoons grated ginger root
- 1/2 cups chopped cilantro
- Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.
- Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.
- Add cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.
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