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Looking for a little spice in your kitchen? Look no further than this Indian Chicken Curry recipe. This is a mouth-watering recipe that is sure to please. You can see the in-depth version of the recipe (as well as the tutorial for making homemade masala) you can find that here.
- 4 lb Chicken – Thighs are best or use a whole chicken cut up
- 2 medium brown onions
- 2 medium tomatoes
- 6 cloves of garlic
- 2 inch piece of ginger root
- 2 long red chilies
- 2 Tablespoons coconut oil/butter/fat
- 2 Tablespoons masala
- 2 teaspoons cumin
- 1 teaspoon turmeric
- 1 teaspoon salt
Remove the skin from your chicken and cut into 1-1 1/2 inch cubes – leave in the bones and chop through them as needed or use boneless, skinless thigh meat if you prefer.
Chop up your onions and tomatoes into small cubes.
In a mortar and pestle combine the garlic, salt, ginger and chilies. Mash them until they are a paste.
In a large pot over a low heat cook your onions in the oil until they are starting to caramelize.
Add all the spice paste, masala, and dried spices. Cook through for 2-3 minutes.
Add the chicken and the tomatoes and stir well to coat.
Cover with a lid and cook on a medium heat until the juices come out of the chicken (10-20 minutes), then continue to cook and stir intermittently until the mixture dries out somewhat and allow it to brown the chicken slightly on the bottom of the pot (40-60 minutes).
Add 1/2 - 1 cup of water or chicken stock and bring it to the boil. Cook for a further 10 – 15 minutes.
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