Chicken Curry with Roasted Onion and Garlic
This is a very different way of making a curry- usually, the onion, ginger, garlic and tomato and cooked to death to achieve a deep, deep flavor. I like to cook simple food that doesn’t take me forever to cook… but I want to get the cooked to death flavor- so I roasted the onions and garlic…. it created an amazing, amazing flavors…
- 1 large yellow onion, cut in half with skin on
- 3 garlic cloves, intact
- 2 inch piece of ginger
- 1 14 ounce can of fire roasted tomatoes
Preheat oven to 350 degrees F.
Wrap the garlic and ginger in a piece of aluminum foil. Place the onion and the aluminum packet on a lined cookie sheet and roast in the oven for 40 minutes. Take out and let cool and transfer to a blender. Add the canned tomatoes and blend till a smooth sauce is formed. Keep aside.
- 2 tablespoons extra light olive oil
- 2 tablespoons butter or ghee
- 2 pounds chicken thighs, skinless and boneless and cut into 2 inch pieces
- Sprinkle with salt
- 2 teaspoons black cumin or regular cumin
- 1 cinnamon stick- 3 inches
- 3 cloves
Sprinkle the chicken pieces with salt. In the meantime, heat a heavy saucepan with the oil and butter/ghee. Brown the chicken pieces on both sides on a medium high heat. Take out of pan and keep aside. Add the cumin, cinnamon and cloves. Saute for 30 seconds on medium heat. Add the onion and tomato sauce and sauté for 4 to 5 minutes. Add the chicken pieces, a cup of water and bring to a boil. Simmer on low heat covered with a lid for 30 minutes. Take the lid off and adjust seasoning as desired. Serve with rice or roti.
