Chicken Curry

Who doesn’t like a deliciously cooked chicken curry? So, when my husband said to me, “how come you never cook chicken curry?”, I didn’t have an answer. I was speechless (yes it does happen to me once in a while).

I thought about it and realized I have never made a simple chicken curry before. I usually make chicken with vegetables like spinach, etc but never just chicken curry.

So, I was ready for the challenge! I started thinking of the chicken curry my Mom used to make. It was usually a very lengthy process and I was definitely now up for that.

I decided to use the same process I have in the past to make channa masala or mattar paneer. I used my magic, secret ingredients- the baked or fried onions and chicken broth. Both give the dish a long cooked flavor- and that is exactly what I am looking for.

The dry spices give this curry great flavor- you will not find at any restaurant- so make this at home. Finally, the dried fenugreek is de piece de resistance! It finishes this dish off beautifully. My family loved it- and I did too. I wonder why I never made it before- my guess is because I always thought chicken curry as quite boring- well, there is nothing boring about this recipe…

• 2 lbs boneless chicken thighs, cut into 2 inch pieces
• 3 garlic cloves, minced
• 3 inch piece ginger, minced
• 2 teaspoons salt
• Juice of one lemon

Marinate the chicken pieces in a mixture of garlic, ginger, salt and lemon juice for 2-3 hours.

• 2 tablespoons extra light olive oil
• 1 teaspoon cumin seeds
• 3 cloves
• 1 3 inch cinnamon stick
• 2 green cardamom pods, crushed
• 1 large yellow onion, roughly chopped
• 1 cup crushed tomatoes
• 1/3 cup baked onions
• 1 cup chicken broth or water
• 1 teaspoon turmeric
• 1 teaspoon coriander powder
• ½ teaspoon cayenne pepper
• Salt
• ¼ cup kasuri methi (dried fenugreek)

In a processor, add the onion. Process till chopped fine. Keep aside. In a large saucepan, heat the olive oil. Add the cumin seeds, cloves, cinnamon stick and cardamom pods and sauté for a minute or till the seeds begin to sizzle. Add the onion and sauté on medium high heat for 4-5 minutes. Add the baked onions and sauté for 3-4 minutes. Add the crushed tomatoes and cook stirring consistently for 5-6 minutes. Add the chicken pieces and sauté for 4-5 minutes. Add the turmeric, coriander powder, cayenne pepper and salt. Mix well. Add the chicken broth. Cook for 10-15 minutes on medium low heat. Add the kasuri methi. Cook on high heat till reached the desired consistency (it should be between a soup and a stew). Check for seasonings.