Chicken Curry

Ingredients:

• 1 large onion
• 2 tomatoes
• 10 cloves garlic
• 2 inches ginger root
• 2 chilis (optional)
• 1/4 cup of oil
• 2 bay leaves
• 6 whole cardamom pods (slightly cracked)
• 4 cloves
• 1/4 tsp ground cinnamon
• 1 tsp turmeric powder
• 2 Tbsp mild chili powder
• 2 lb chicken thigh, in large cubes
• 1 tsp garam masala
• 1 Tbsp ground coriander

Directions:

1. Combine 1/4 onion, 2 tomatoes, 10 cloves garlic, 2 inches of ginger root, 2 chilis (optional). Blend in blender or food processor.
2. Heat 1/4 cup of oil in a large pan over high heat
3. Reduce heat to medium, then add 2 bay leaves, 6 whole cardamom pods (slightly cracked), 4 cloves, 1/4 tsp ground cinnamon, the remaining onion (sliced), and a pinch of salt. Cook until onions are brown at the edges.
4. Reduce heat to low and add a splash of water to stop the onions from browning further. Add 1 tsp turmeric powder and 2 Tbsp chili powder. Stir for a few seconds until fragrant.
5. Quickly add the onion/tomato/garlic/ginger paste. Raise heat to medium-high and stir for a minute or two.
6. Raise heat to high and add chicken. Stir until moisture has mostly boiled off.
7. Reduce heat to medium-low and add 1 tsp garam masala, 1 Tbsp ground coriander, and 2/3 cup water. Stir occasionally for a few moments, until liquid comes to a boil.
8. Reduce heat to low, cover and cook for 25 minutes, stirring occasionally.