Chicken Masala Curry

Ingredients

• 2 tablespoons vegetable oil or 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 or chicken thighs (fresh or frozen)
• 1/4 cup cilantro, chopped (optional)
• 1/2 cup plain yogurt (optional) or coconut milk (optional)
• 2-5 dried chilies (optional)

Directions

1. 1

   Heat the vegetable oil in a dutch oven or other large pot.

2. 2

   Cook the onions over medium heat until softened.

3. 3

   Add garlic and ginger, continue to cook until fragrant and softened.

4. 4

   Remove from heat, add Curry powder, cumin, and coriander.

5. 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. 6

   Pour sauce back into pot and stir in tomato paste and Chilis, if using.

7. 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. 8

   Add chicken pieces, cook until tender and 160 - 170 degrees F.

9. 9

   Remove from heat, stir in cilantro and yogurt and serve over rice.