Chicken Curry

• 3 Tablespoons Cooking Oil
• 1 teaspoon Mustard Seeds
• 2 whole Cloves, Crushed
• 1 whole Cardamom, Crushed
• 2 whole Peppercorns, Crushed
• 2 whole Medium Sized Red Onions, Sliced Thin
• 1 Tablespoon Finely Chopped Ginger
• 2 Tablespoons Finely Chopped Garlic
• 3 whole Serrano Peppers, Sliced In Half
• 10 leaves Curry, Divided
• 2 Tablespoons Cayenne Pepper
• 3 Tablespoons Coriander Powder
• 1 teaspoon Cumin
• 1/4 teaspoons Turmeric
• 1 whole Tomato, Diced
• 1/4 cups Unsweetened, Frozen Coconut Slices, Thawed At Room Temperature (optional)
• 1 pound Skinned, Bone-in Whole Chicken, Cut Into 2-inch Pieces
• 1/2 cups Water
• 1/4 teaspoons Garam Masala
• 2 sprigs Cilantro

1. Heat oil in a large Dutch oven or heavy-based pan.
2. Add mustard seeds, cloves, cardamom, peppercorns.
3. Allow seeds to pop.
4. Add sliced onions, saute until translucent, about 35 minutes.
5. Add ginger, garlic, serrano, half the curry leaves.
6. Stir until ginger and garlic cook through, 12 minutes.
7. Add cayenne, coriander, cumin, turmeric and tomato.
8. Saute for a minute.
9. Stir in coconut.
10. Put in chicken pieces.
11. Combine with onion-spice mixture over high heat.
12. Add water.
13. Allow chicken mixture to boil on high.
14. Once it comes to boil, reduce heat and simmer covered for 3540 minutes over low heat.
15. Open lid to stir at regular intervals.
16. When chicken is tender, stir in garam masala and turn off heat.
17. Sprinkle in remaining curry leaves, along with cilantro.
18. Serve hot with rice or Indian flatbread, such as naan, chappathi.
19. Note: Add water according to the consistency and amount of gravy you need.

cooking oil, mustard seeds, cardamom, red onions, ginger, garlic, serrano peppers, curry, cayenne pepper, coriander powder, cumin, turmeric, tomato, at, chicken, water, garam masala, cilantro

Taken from tastykitchen.com/recipes/main-courses/chicken-curry-3/ (may not work)