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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Everyday Chicken Curry   
    Categories: Chicken, Indian   
         Yield: 1 Batch   
      
     1 1/4 lb Chicken; bone-in, dark meat,   
              - de-skinned   
         4 tb Mustard oil or vegetable oil   
         1    Bay leaf   
         1 c  Red onions; thin sliced   
         2 md Roma tomatoes; roughly diced   
         3 tb Plain yogurt   
         3 cl Garlic   
         1    Fresh ginger thumb (1")   
       1/2 ts Turmeric powder   
              Salt; to taste   
         1 c  Water; approximate,   
              - depending on the   
              - consistency of gravy you   
              - want   
              Cilantro; chopped,   
              - for garnish   
      
   MMMMM--------------------------MARINADE-------------------------------   
     1 1/2 ts Coriander seeds   
       3/4 ts Black peppercorns   
         3    Cloves   
         2    Whole green cardamom   
       1/2 ts Cumin seeeds   
         1    Mace twig   
         1    Cinnamon stick (1")   
         5    Whole dry red chillies;   
              - adjust to tolerance   
         2 ts Kashmiri chilli powder; this   
              - lends the beautiful red   
              - color, not the heat   
       1/2 ts Turmeric powder   
       1/2 ts Salt   
       1/4 c  Water   
      
     Notes: In the spices for marinade above, you can substitute whole   
     seeds with lightly dry roasted coriander, black pepper, cayenne,   
     paprika, cardamom powder.   
      
     Wash the chicken pieces thoroughly & pat dry using a paper towel. Set   
     aside.   
      
     In a small sauce pan, on low heat,dry roast all the whole spices for   
     marinade (except turmeric, kashmiri chilli powder & salt) until you   
     smell the aroma, about 3 to 4 minutes. Let the roasted spices cool   
     down a bit. Once cooled, tip into your coffee grinder or using mortar   
     & pestle, grind the spices. You don't want them to be powdery. Add   
     turmeric, kashmiri chilli & salt to the ground spices. Mix this with   
     1/4 cup of water in a small bowl to make the marinade.   
      
     In a Ziploc bag or a bowl, place the cleaned chicken along with the   
     marinade and rub a little so that all the pieces are covered in the   
     marinade. Set aside for at least 3 hours or preferably overnight in   
     the refrigerator to marinate.   
      
     Take out the marinated chicken from the refrigerator at least 30   
     minutes prior to cooking. Once ready to cook, heat up oil in a heavy   
     bottomed pot on medium heat. Once the oil is just smoking, lower the   
     heat & add the chopped onions to the pot. Add the bay leaf too. Cook   
     the onions until golden brown. About 8 minutes.   
      
     Meanwhile, add the tomatoes, yogurt, garlic, ginger to your food   
     processor and pulse to a smooth mixture. Once the onions have   
     browned, reduce the flame to low and add the tomato-yogurt mix to the   
     pot, stir to combine well with onions. Also add the 1/2 ts turmeric   
     powder. Cook on low-medium heat with constant stirring to avoid   
     curdling of the yogurt. Initially, you will see yogurt releasing   
     water, but that's okay. Increase the heat to medium and keep on   
     stirring until you see oil separating on the sides of the pot.   
      
     Add the marinated chicken to the pot next. Add salt to taste. Keep on   
     stirring around the chicken pieces so that they do not stick to the   
     bottom of the pan. They will slowly start releasing their juices.   
     Keep on turning around and cooking the chicken pieces on medium heat   
     for good 20 to 25 minutes or until they are 95% cooked. Add water to   
     the pot now depending on the desired consistency of the gravy check   
     the salt again cover the pot with a lid and cook the curry for   
     another 10 minutes or so until the chicken is completely cooked. You   
     will need to stir in between once or twice.   
      
     Once the curry is cooked, remove from heat and let sit covered for at   
     least 45 minutes to 1 hour before serving.   
      
     Garnish with cilantro & serve warm. Whether you serve with flatbread   
     or rice, I highly recommend making kachumber (indian salsa) alongside.   
      
     Recipe by Sanjuro   
      
     Recipe FROM:    
      
   MMMMM   
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