Chicken curry

Courtesy of - http://www.ecurry.com/blog/curries/gravies/chicken-curry/


Ingredients:
Chicken with bones but Skinless – about 15-20 pieces cut into 3 inch pieces

For marinade:
2 Tablespoons of Ginger Paste (I use Fresh Ginger, & blend it into a paste at home)
2 Tablespoons of Garlic Paste (Use Fresh Garlic cloves & blend into a paste)
1/2 Onion Chopped
4 Tablespoons Yogurt
Salt
1 Teaspoon Turmeric Powder

For Curry:
5-6 Tablespoons of Oil
1″ stick of Cinnamon
2 Green Cardamoms
2 Cloves
2 large Red Onion ( Peeled & sliced thinly lengthwise)
2 tablespoons ginger paste
2 tablespoons garlic paste
2 cups chopped Tomatoes (or 1.5 cup Tomato Puree)
Salt
2 Teaspoons Red Chili Powder (Optional/more or less to taste)
1 Tablespoon Coriander Powder (Optional – skip it if you do not have any)
2 Green Hot Peppers like Thai Bird Chili (Optional)
1/2 Teaspoon Sugar
1 Teaspoon Turmeric Powder
Fresh Chopped Cilantro/Coriander for garnish

Preparation:
Wash the chicken well, & combine all ingredients of the marinade with the chicken pieces. Let it sit for a couple of hours, overnight being better.

Place a Thick Bottomed Stock Pot or Dutch oven on the stove. Add the Cinnamon, cardamoms & cloves & dry roast them at medium heat for a few minutes till they are fragrant. Take care they do not turn dark & burn.

Add the oil to the pan, & when the spices starts to sizzle, add the sliced onions, green chili & the sugar. Stir fry at high heat till the onions starts caramelizing & turns light brown.

Pick up the pieces of chicken from the marinade & add them to the pan. Save the marinade.

Fry the Chicken turning them sometimes so both the sides slightly brown & the oil & the onions coat the chicken pieces.

Add salt, turmeric, red chili powder, ginger paste, garlic paste, coriander powder, the rest of the marinade & tomatoes. At medium heat fry for about 15 -20 minutes till the oil starts to separate. Stir & scrape out the bottom of the pan frequently. If you feel that it is getting sticky at the bottom of the pan, sprinkle some water & scrape it out… (Don’t burn the mix, it should not turn dark brown or black… )

When the oil separates & starts to leave the side of the, add 2.5 cups of water. Stir to mix, Cover & cook for another 15 -20 minutes or till the chicken is tender & cooked.

This should have some gravy, like a soup, & enough to soak up the bread. If you need less gravy, uncover & boil it down.

Garnish with fresh cilantro/coriander & serve with Rice or Flatbread!

Edit :
Skip the cardamom/cloves/cinnamon (gives it too smokey a flavor)
Cook in a wok or else hard to stir fry.
Skip the yogurt in the marinade.