This curry uses masala – which is a fancy word for simply a spice blend. This recipe takes an hour and a half from beginning to end but it's really worth the wait!
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.
4 lb Chicken
Chop up your onions and tomatoes into small cubes.
2 medium Brown Onions, 2 medium Tomatoes
In a mortar and pestle combine the garlic, salt, ginger and chilies. Mash them until they are a paste.
6 cloves Garlic, 2 inch Ginger Root, 1 tsp. Salt, 2 Red Chilies
In a large pot over a low heat cook your onions in the oil until they are starting to caramelize.
2 tbsp. Coconut Oil/Butter/Fat
Add all the spice paste, masala, and dried spices. Cook through for 2-3 minutes.
2 tbsp. Masala, 2 tsp. Cumin, 1 tsp. Turmeric
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.