Creamy Indian Curry: Kashmir Curry

• 1 large Onion
• 6 to 8 Chicken drumsticks (skin on)
• 1 large Tomato
• 3 clove Garlic
• 5 cm Ginger
• 3 tsp Tomato puree
• 250 ml Vegetable stock
• 1 tsp Sugar
• 1 Salt
• 150 ml Fresh cream
• 2 tbsp Vegetable oil
• 2 tbsp Raisins
• 2 tbsp Cashew nuts
• 5 tsp Garam masala

1. Chop up the onion, garlic, ginger and tomato finely.
2. Wash the chicken very well, pat dry and salt lightly.
3. Heat oil in a frying pan, and stir-fry the onion, garlic and ginger until softened, about 2 to 3 minutes.
4. When the onion is half translucent, add garam masala and mix well.
5. Add the tomato and stir-fry until it has lost its cohesion and turned into a paste.
6. This step is the key to making delicious curry.
7. Add the tomato puree and vegetable stock (or soup stock cube dissolved in 250 ml of water) to the pan and mix in.
8. Simmer over low-medium heat for 10 minutes, stirring up from the bottom occasionally.
9. While the curry is simmering, heat oil in another frying pan and brown thicken.
10. Pat the oil off the chicken with paper towels.
11. Add cream, sugar and salt to the curry sauce, mix and bring to a gentle boil.
12. Add the chicken to the sauce, cover with a lid and simmer for about 20 minutes over low heat until chicken is cooked through.
13. Turn the chicken 2 to 3 times as it simmers.
14. If you simmer the cashew nuts and raisins in the sauce too, it will become even more delicious.
15. Serve while hot with rice or naan bread.
16. It's delicious with a salad on the side as well.

onion, chicken, tomato, clove garlic, ginger, tomato puree, vegetable stock, sugar, salt, fresh cream, vegetable oil, raisins, nuts, garam masala

Taken from cookpad.com/us/recipes/168848-creamy-indian-curry-kashmir-curry (may not work)