Orange Ginger Chicken Curry With Carrots

• 2 tbls olive oil
• Blooming spices
• 1/2 tsp cumin
• 1/2 tsp cumin seed
• 1/2 tsp coriander seed
• 1/2 tsp garam masala
• 1/2 tsp ground mustard
• 1/4 tsp oregano
• 1/2 tsp cinnamon
• 1/2 tsp turmeric
• 1/2 tsp sweet paprika
• 1 1/2" piece of ginger peeled and chopped fine
• 4 cloves garlic mashed into paste
• 1 jalapeno seeded and diced fine
• 1 medium onion
• 4 carrots cut on bias
• 1 1/2 cups orange juice
• 1 1/2 cups water
• 1 bunch cilantro
• 2 bay leaves
• 1 whole chicken quartered
• 2 tbls butter
• 1 tsp salt
• 1/2 tsp pepper

1. 1. Heat olive oil in cast iron skillet on medium high. Add cumin, cumin seed, corriander seed, garam masala, ground mustard, oregano, cinnamon, turmeric and paprika. Bloom for 30 seconds or so until fragrant, stirring constantly.
2. 2. Add garlic, ginger and jalapeno, sautee for 1-2 minutes stirring often.
3. 3. Add onion and carrots, stirring often until onions are translucent. Deglaze with a little orange juice to prevent burning the spices if necessary.
4. 4. Add orange juice, water, cilantro, bay leaves and chicken pieces. Cover and reduce heat to medium-low or medium for 30-40 minutes. Add butter to finish and serve.

olive oil, blooming spices, cumin, cumin, coriander seed, garam masala, ground mustard, oregano, cinnamon, turmeric, sweet paprika, ginger, garlic, onion, carrots, orange juice, water, cilantro, bay leaves, chicken, butter, salt, pepper

Taken from www.epicurious.com/recipes/member/views/orange-ginger-chicken-curry-with-carrots-50104568 (may not work)