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Ingredients requirements - Caramelized Onion Chicken Curry:
- You need 600-700 g of chicken thighs and legs with the bone
- Need 1 tsp for curry powder (for seasoning the chicken)
- Prepare to taste - salt & pepper (for seasoning chicken)
- Get of Cooking oil as needed
- Need 1 large carrot
- Need 2 of medium potatoes
- Get 2 onions
- Provide 1 tsp of cumin seeds
- Take 1 thumb-sized piece fresh ginger, grated
- Provide 2 cloves garlic
- Need 1/3 can for tomatoes
- Prepare 100 ml - plain yoghurt
- Provide 2 tsp of tomato paste
- Give 400 ml of water
- Give Fresh cilantro/coriander to garnish
- You need <Spice Mix>
- Require 1 Tbsp curry powder
- Give 1 tsp ground cumin
- Require 1 tsp - ground coriander seeds
- You need 1 tsp - turmeric
- Need 1/4 tsp of garam masala
- Get 1/4 tsp of cinnamon
- Prepare 2 cardamon pods (or 1/4 tsp ground cardamon)
Caramelized Onion Chicken Curry instructions:
- Preheat oven to 200C/400F.
- 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.
- 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.
- Heat about 1 Tbsp oil in a frying pan and brown all sides of the chicken. Set aside.
- In an oven safe pot, heat 2 Tbsp oil and 1 tsp whole cumin seeds on the stove until it starts to smell nice.
- Add onion and saute briefly to cover in oil.
- 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!)
- 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.
- Next toss in the potatoes and carrots. Saute for another 2-3 minutes.
- Add the browned chicken and all the spice mix. Saute for a few minutes so the spices get mixed in well.
- 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.
- Serve with basmati rice, naan or other indian bread. Garnish with fresh cilantro/coriander if you have some on hand.
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