Chicken Curry
- 4 garlic cloves, chopped
- 1 (1-inch) piece peeled fresh ginger, chopped
- 1 cup plus 3 tablespoons warm water
- 1/2 cup whole-milk yogurt
- 1 1/4 teaspoons salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder
- 6 whole chicken legs, cut into drumstick and thigh portions (3 pounds total), skin discarded and meat trimmed of any fat
- 3 cardamom pods*
- 2 whole cloves
- 1 (1 1/2-inch) piece cinnamon stick
- 2 tablespoons vegetable oil
- 1 large red onion, halved lengthwise, then thinly sliced crosswise
- 3 Turkish bay leaves or 1 1/2 California
- Special equipment: an electric coffee/spice grinder
- Accompaniment: jasmine or basmati rice
- Puree garlic, ginger, and 3 tablespoons water in a blender.
- Transfer to a large bowl and whisk in yogurt, 1/2 teaspoon salt, turmeric, and chili powder until combined.
- Add chicken and turn to coat well, then marinate, covered, at room temperature 30 minutes.
- While chicken is marinating, finely grind cardamom pods, cloves, and cinnamon in grinder.
- Heat oil in a 12- to 14-inch heavy skillet (2 to 3 inches deep) over moderate heat until hot but not smoking, then cook onion with bay leaves, stirring occasionally, until deep golden, 8 to 10 minutes.
- Add chicken with marinade and ground spices and cook, turning chicken and stirring occasionally, until almost all of marinade is evaporated, 5 to 7 minutes.
- Stir in remaining 1 cup water and 3/4 teaspoon salt and simmer, covered, until chicken is cooked through, 20 to 25 minutes.
- Transfer chicken with tongs to a platter and boil sauce, stirring occasionally, until reduced to about 1 cup, 8 to 10 minutes.
- Discard bay leaves and pour sauce over chicken.
- *Available at Indian markets and Kalustyan's (800-352-3451).
garlic, fresh ginger, water, wholemilk yogurt, salt, turmeric, chili powder, chicken, cardamom pods, cloves, cinnamon stick, vegetable oil, red onion, turkish, electric coffee, accompaniment
Taken from www.epicurious.com/recipes/food/views/chicken-curry-109207 (may not work)