Ingredients

2 lbs boneless skinless chicken thighs, cut into bite sized pieces

2 tsp Madras curry powder

1 tsp paprika

1 large onion chopped

6-8 cloves garlic crushed

1 2-inch piece ginger chopped finely or grated

2 plum tomatoes chopped

1/4 cup chopped cilantro

1 tsp ground tumeric

2 tsp ground cumin

2 tsp ground coriander

2 tsp garam masala

1 tsp salt

1/2 tsp black pepper freshly ground

2 red chilies chopped

1/2 tsp ground cardamon

1/4 tsp ground cloves

1 can coconut milk

Preparation

  1. Combine the chicken with the Madras curry powder, paprika, and 1/2 tsp salt.
  2. Heat oil in a stock pot and brown the chicken in it. Set the chicken aside.
  3. Heat oil in the same stock pot. Fry onion, garlic, ginger, and chilies until the until starts to turn golden.
  4. Add spices and fry for 1 minute.
  5. Add tomatoes plus any juice and cilantro. Fry until the tomatoes are broken down.
  6. Scrap the contents of the pot into a blender. Add cocunut milk and blend until smooth.
  7. Add the blended curry and the reserved chicken plus any juices to the pot. Simmer on low heat for at least 30 minutes, stirring occasionally.