Home-Style Chicken curry

"The basic healthy chicken curry differs from household to household. Every cook has his or her own recipe, and each swears by theirs. Jhol refers to the thin curry—or “gravy,” as it’s called in India—that makes it so special. This is quite a simple and rustic method of cooking—true home-style. You could use boneless chicken if you prefer, or even a whole bird cut up into small pieces. Or you could use quail, partridges, or even pheasants for this recipe, just adjust the cooking times."

Serves: 4-6
Prep: 15 min
Cooking time: 30 min

Ingredients:

1/3 cup corn or vegetable oil
1/2 tsp cumin seeds
2 cinnamon leaves or bay leaves
3 green cardamom pods
4 black peppercorns
4 large red onions, finely chopped
2 tsp salt

1 kg chicken thighs with bone, skinned and cut in half

1 tbsp ginger paste
1 tbsp garlic paste
2 tbsp ground coriander
2 tbsp ground cumin
1 tbsp chili powder
1 tbsp ground turmeric
4 tomatoes, chopped or blended to a puree
1.5 cups chicken stock or water
3 green cardamom pods, roasted and ground
2-in (5-cm) cinnamon stick, roasted and ground
1 tbsp finely chopped cilantro leaves

Directions:

1. Heat the oil in a large pan and add the whole spices. When they crackle, add the onions and fry
over medium heat until golden brown. Stir in the potatoes, if using, and cook for 5 minutes. Add
1 tsp of the salt, then add the chicken and cook for 5–8 minutes or until lightly browned.
2. Add the ginger and garlic pastes, the ground coriander and cumin, remaining salt, chili powder,
and turmeric. Cook for a further 10 minutes, stirring constantly, until the spices begin to release
their aromas. Stir in the tomatoes and cook for 5 minutes, then pour in the stock. Bring to a boil.
3. Reduce the heat to low and simmer until the chicken is cooked.
4. Taste and adjust the seasoning, if required. Top with the roasted cardamom and cinnamon powder
and finish with the chopped cilantro. Serve with steamed rice.