Chicken Curry

It’s been awhile since I’ve made anything noteworthy in the kitchen.It’s been a lot of mooching dinner from my folks, jar pasta sauce, and boxed mac n cheese. Not my usual routine. So it felt good to get back into the game with this Pakistani dish. I got this recipe from a friend so I could branch out of my comfort zone. So good, and not nearly as difficult as I first thought. I can’t wait to make this one again!

RECIPES:

Chicken Curry

8 pieces of chicken (legs, thighs, whatever you like) (I used 3 chicken breasts)
1 small onion sliced
1 cardamom or 1/8 tsp cardamom seed
2 cloves
3 tbsp cilantro leaves chopped
2 tbsp coconut flakes
1/2 in. of a cinnamon stick
3/4 tsp red chile powder
1/2 tsp corriander powder
1/2 tsp minced garlic
1/2 tsp minced ginger
1 tsp salt
3 heaping tbsp yogurt

In a medium sized pot (probably like, 5 qt?) brown half of the onions in canola oil.
Take the browned onions, the raw onions, cardomom, cloves, cilantro leaves, coconut flakes and cinnamon and blend them together.
Heat more oil (I’d say like… 1/4 cup?) in the medium sized pot, then add the blender mixture into that. Add in the chile powder, coriander powder, salt, garlic, and ginger. Stir together over medium heat and cook in a covered pot until the oil separates from the spices (I’d say about 3-5 minutes)
Add the yogurt, and cook for another 2-3 minutes.
Add the chicken pieces, cook for 3-5 minutes in a covered pot until the chicken starts to look a little bit white.
Add 1 cup of water and cook for 20-30 minutes in a covered pot. (Since I didn’t have dark meat with bones, I used chicken broth instead of water. I cooked it for about 45 minutes, with the lid off for the second half.)