Ingredients
- Cooking oil
- ~3 pounds chicken (chopped breast pieces work best, but leg quarters are fine too)
- 5 cinnamon sticks
- 10 cardamom pods
- 2 onions, chopped
- 3 tablespoons garlic paste
- 3 tablespoons ginger paste
- 2 teaspoons cumin powder
- 2 teaspoons coriander powder
- 1 teaspoon turmeric powder
- mirchi (red chilli pepper) powder (amount depends on your preference. I personally use 2-3 teaspoons for a lower medium spice level)
- 3 1/2 teaspoon salt
- 2 large tomatoes
- ~ 1 cup water
- Tomato paste
- 1 can coconut milk
Process
- Heat the oil with cinnamon and cardamom
- Once you can smell the aroma of the cinnamon and cardamom, remove the cinnamon and cardamon from pot
- Add the chopped onions and cook until onions turn golden brown
- Add the garlic and ginger pastes, cumin, croiander, turmeric, and mirchi powders, and salt
- Chop the tomatoes and add to pot
- Add the water (you can add more than a cup if you prefer a more saucy curry, but keep in mind the coconut milk will also be added later)
- Cook until a paste-like consistency is reached
- Add 1/2 can tomato paste, mix well and let cook for about 3-5 minutes
- Add the chicken
- Cover and let cook on medium-high heat until chicken is almost cooked
- Add coconut milk and let cook until dry (or until preferred level of sauciness is reached)
- Garnish with cilantro
- Can be served with rice or roti/naan (Indian breads)
