Chicken Masala Curry

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• 2 tablespoons vegetable oil (ghee) or 2 tablespoons clarified butter (ghee)
• 4 large onions, chopped
• 4 garlic cloves, smashed and chopped
• 1 piece fresh gingerroot, about 2 inches long, peeled and chopped
• 3 tablespoons curry powder
• 1 tablespoon fresh ground cumin
• 1 tablespoon fresh ground coriander
• 1/2 cup water
• 4 tablespoons tomato paste, about one whole small can
• 6 -8 chicken breasts (fresh or frozen) or 6 -8 chicken thighs (fresh or frozen)
• 1/4 cup cilantro, chopped (optional)
• 1/2 cup plain yogurt (optional) or 1/2 cup coconut milk (optional)
• 2 -5 dried chilies (optional)

Recipe

• 1 heat the vegetable oil in a dutch oven or other large pot.
• 2 cook the onions over medium heat until softened.
• 3 add garlic and ginger, continue to cook until fragrant and softened.
• 4 remove from heat, add curry powder, cumin, and coriander.
• 5 pour 1/2 cup water into a blender. add cooked vegetables and blend on high until very, very smooth. add additional water if necessary.
• 6 pour sauce back into pot and stir in tomato paste and chilis, if using.
• 7 cover and cook for at least 30 minutes, but no more than an hour. -note- sauce will bubble and gloop violently all over your range if you do not cover.
• 8 add chicken pieces, cook until tender and 160 - 170 degrees f.
• 9 remove from heat, stir in cilantro and yogurt and serve over rice.