This is one of the simplest curries to make at home. If you like curries soupy, add more water and extra vegetables. If you like it as a dry masala, cook the water down until the sauce is thick. While it is good the day you make it, it is even tastier the next day.
ingredients
Chicken Marinade
4 each chicken thigh and drumstick, skinless bone-in (roughly 2 1/2 pounds)
2 tablespoons olive oil
2 to 3 tablespoons plain whole-milk yogurt
1 teaspoon chili powder
1 teaspoon ground toasted cumin
1 teaspoon ground turmeric
2 teaspoons sea salt
To make the curry_
3 to 4 tablespoons ghee
1 teaspoon fennel seeds
1 medium onion, sliced thin (yellow or white)
2 whole garlic cloves, peeled
2 cups of root vegetables, peeled and cut into 1-inch squares
2 tablespoons ginger puree
1 cup canned crushed tomatoes
1 teaspoon ground green cardamom seeds
1 teaspoon ground cinnamon
1/4 cup yogurt (optional)
Herbs for garnish
Serves 4
instructions
Marinate the chicken legs in oil, yogurt, chili powder, cumin, turmeric & salt. Set aside for 2 to 3 hours or overnight.
In a heavy-duty wide saucepan, heat the ghee and fennel seeds. Immediately add the sliced onions and whole garlic cloves. On high heat, fry the onions for 5 to 7 minutes stirring frequently until they start to wilt and have golden brown edges.
Next, add the marinated chicken pieces and root vegetables. Cook on medium to low for 3 to 4 minutes stirring frequently until the liquid has evaporated and the chicken has a slight sear. Turn the heat to low and cover the saucepan continuing to cook the chicken for another 10 minutes.
Add the tomatoes and continue cooking the chicken for another 5 minutes, making sure the onions nor the chicken are stick to the bottom or burn. If they are sticking, add 2 to 3 tablespoons of water.
Turn the heat to high and add 1 to 2 cups of water, bringing the whole mixture to a boil. Again, lower the heat, cover the saucepan and simmer the curry for another 10 to 12 minutes. The chicken and vegetables should be cooked and tender. Turn off heat. Stir in the cardamom, cinnamon, and yogurt.
Let the curry rest for 10 to 15 minutes before serving. Garnish with herbs and serve.
notes & variations
Root vegetables such as carrots, parsnips, potatoes or turnips work well with this curry.
If using boneless chicken thighs or breasts, reduce the cooking time accordingly.
When using canned tomatoes, ‘Mutti’ a brand from Italy is the one we recommend.
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