Caramelized Onion Chicken Curry
Caramelized Onion Chicken Curry

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Caramelized onions are an easy and delicious way to add amazing flavor to burgers, sandwiches and pizza, but these Curry Caramelized Onions take them to a whole new level. Simple, yet loaded with deep flavor, these onions are slightly sweet with a mild, no-spice curry flavor. This chicken is so tender and the caramelized onion sauce takes it to a whole new level of flavor!

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Composition of Caramelized Onion Chicken Curry:
  1. Make ready 600-700 g - chicken thighs and legs with the bone
  2. You need 1 tsp - curry powder (for seasoning the chicken)
  3. Provide to taste for salt & pepper (for seasoning chicken)
  4. You need for Cooking oil as needed
  5. Make ready 1 for large carrot
  6. Take 2 of medium potatoes
  7. You need 2 for onions
  8. You need 1 tsp of cumin seeds
  9. Need 1 of thumb-sized piece fresh ginger, grated
  10. Need 2 cloves garlic
  11. Need 1/3 can - tomatoes
  12. Provide 100 ml plain yoghurt
  13. Require 2 tsp of tomato paste
  14. Need 400 ml for water
  15. Take - Fresh cilantro/coriander to garnish
  16. Prepare <Spice Mix>
  17. You need 1 Tbsp of curry powder
  18. Require 1 tsp of ground cumin
  19. Prepare 1 tsp ground coriander seeds
  20. Require 1 tsp turmeric
  21. Require 1/4 tsp for garam masala
  22. Need 1/4 tsp cinnamon
  23. Require 2 of cardamon pods (or 1/4 tsp ground cardamon)

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options. What's the Best Onion for Caramelized Onions? These Caramelized Onion Chicken Thighs are so tender, you almost don't even need a knife. Super juicy, super tender chicken that's been braised in the most addicting onion and mushrooms gravy, it's just begging for something to soak it all up.

Caramelized Onion Chicken Curry making process:
  1. Preheat oven to 200C/400F.
  2. Prepare your spices and vegetables: Grate the garlic and ginger, mix all your spices for the spice mix. Chop the onions, potatoes and carrots into larger bite-size chunks.
  3. Season the chicken with 1 tsp curry powder and sprinkle with salt & pepper. I had the butcher cut my chicken into big pieces but it's okay if you keep it whole.
  4. Heat about 1 Tbsp oil in a frying pan and brown all sides of the chicken. Set aside.
  5. In an oven safe pot, heat 2 Tbsp oil and 1 tsp whole cumin seeds on the stove until it starts to smell nice.
  6. Add onion and saute briefly to cover in oil.
  7. Stick the pot in the oven, uncovered, and bake for 40-50 minutes until browned and caramelized. You should stir the onions around a couple times during the baking time. (If you don't have an oven-safe pot, you can bake in some other kind of bake ware. You might need to adjust the time though!)
  8. Remove the onions from the oven after they're nice an brown and put back on the stove. Turn on low heat and add grated garlic and ginger. Saute for a minute or two.
  9. Next toss in the potatoes and carrots. Saute for another 2-3 minutes.
  10. Add the browned chicken and all the spice mix. Saute for a few minutes so the spices get mixed in well.
  11. Add water, canned tomatoes, tomato paste and yogurt. Bring to a simmer. Turn heat to low and cover pot with lid. Simmer for 40-50 minutes. Season with extra salt and pepper as needed.
  12. Serve with basmati rice, naan or other indian bread. Garnish with fresh cilantro/coriander if you have some on hand.

The caramelised red onions give this lovely chicken liver pâté a delicious touch of sweetness. Rich and creamy, this pâté is extremely moreish and is great enjoyed on wholemeal toast or crunchy bread with salad. Perfect as a special dinner party starter, it is full of flavour. To caramelize onions, you'll want to slice them lengthwise, or from stem end to root end. These chicken quesadillas with caramelized onions are fantastic on their own but they're doubly scrumptious with a side of sour cream and guacamole for dipping.

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