Curries are a staple in our house hold – chicken, lamb and goat mostly.
This is a very simple recipe and I hope that you try it.
2 tbs. vegetable oil
3 onions, sliced
12 skinless drumsticks (you can use thigh or a combination – just make sure it is skinless)
4 ripe tomatoes, diced (or 2 cups of whole peeled tomatoes, crushed)
1 tsp. cumin seeds
2 tbs. coriander powder
1 tbs. cumin powder
1 tsp. cayenne pepper or a chili of your choice as long as it is not smoked
4 whole cardamon pods
3 tbs. minced garlic
2 tbs. minced ginger
Salt to taste
Cilantro for garnish
Heat the oil in a pan and add the cumin seeds. Wait for a few seconds till they start to sizzle.
Add the onions, cardamon pods and salt – cook on medium low heat for about 15 minutes until nicely caramelized (like you would for onion soup).
Add the ginger and garlic, along with the coriander and cumin powder. Stir will and make sure the spices are well incorporated and give them a couple of minutes to cook. The spices will absorb the oil – just keep stirring and cooking on a low flame and they will once again release the oil – this is a sign that you are ready for the next step.
If need be add another tbs. of oil.
Now add the chicken and brown for about 10 minutes. The onions and spices should be well mixed in with the chicken.
When the chicken gets some color, add the tomatoes and about 1/2 cup of water.
Mix well, bring to a boil and then simmer covered for about 15 minutes or until the chicken is cook.
Taste for seasoning and adjust if need be.
Garnish with cilantro and serve over basmati rice, roti or pita
Enjoy and please tell me how it came out when you try it.
Until I cook again!
Indian Culinary Center, NYC 