Chicken Curry

http://media-files.gather.com/images/d991/d311/d745/d224/d96/f3/full.jpgIf you prefer a saucier dish, as we do, add a half cup or so of chicken broth with the tomatoes.

This is one of my absolute favorite Indian dishes and is SO adaptable to your particular tastes.

ghee
1 lb skinless chicken thighs
1 large onion, chopped
1 green chile, minced (I used a serrano)
3 cloves garlic, minced
1/2" fresh ginger, minced
1 t each cumin seeds, coriander
1/2 t each: curry powder, garam masala, fenugreek seeds
1/2 t each chili powder
pinch each: ground cloves, ground cardamom
1 cinnamon stick, broken in half
1 small (15 oz) can diced tomatoes
1 bay leaf
handful cilantro leaves
salt, to taste
plain yogurt

Heat ghee in a large cast iron skillet or frying pan on medium high heat.

Add the chicken and brown well on both sides. Once chicken is turned, add onions. Cook onions just til golden brown. Add garlic, ginger and serrano and stir.http://media-files.gather.com/images/d993/d311/d745/d224/d96/f3/full.jpg

Stir in cumin, coriander, curry, garam masala and fenugreek. Cook about a minute or so.

Add remaining spices, tomatoes, bay, cilantro and salt to taste. Stir and cover. Simmer chicken about 45 minutes, stirring occasionally and turning chicken once.

I served the chicken and sauce over brown basmati with a dollop of yogurt and a sprinkle of garam masala.

Awesome!


http://media-files.gather.com/images/d991/d311/d745/d224/d96/f3/full.jpg

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