Chicken Curry (2)

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Ingredients
  • 6 Chicken drumsticks, skinless (approx 3 lbs.)
  • 3 cups Red onion (finely crushed)
  • 2 cups Tomatoes (finely crushed)
  • 3 tbsps Ginger (crushed)
  • 3 tbsps Garlic (crushed)
  • 3 cups Water (or as needed)
  • 1 tsp Turmeric
  • 4 tsps Ground coriander/cumin mix
  • 3 tsps Salt (or to taste)
  • 3 tsps Garam masala
  • 1 tsp Red chili powder (or to taste)
  • Ground nutmeg
  • Green coriander (chopped for garnish)
Instructions
  1. In a large deep saucepan, heat oil on medium high heat.
  2. Add the tempering ingredients and sauté for a few seconds.
  3. Add onions, ginger and garlic and stir until lightly browned.
  4. Add the chicken and coat well with onions.
  5. Cook for 5 minutes, stirring often.
  6. Add all remaining spices, tomatoes and ½ cup of water and stir.
  7. Cover and simmer on low heat for 5 minutes.
  8. Add the remaining water or as needed for gravy.
  9. Cover and cook for another 20 minutes.
  10. Serve with naan and rice.
  11. Garnish
Tempering
Ingredients
  • ½ cup Oil
  • 3 Cinnamon sticks (1" pieces)
  • 6 Cloves
  • 3 Cardamom pods
  • 12 Whole black peppercorns
  • 2 Star anise
  • 2 Bay leaves