Curry, which originated in India, can include a spicy aromatic blend of coriander, ginger, fenugreek, cumin, cinnamon, turmeric and cardamom.
The turmeric contributes to curry’s yellow color. The blend can be used in many dishes, including vegetables, dips, fish and meats.
Authentic Indian curry dishes don’t use “curry powder,” a British creation that simplifies the dish. Real curry uses the original blend of spices.
Chicken curry ranks among my favorite dishes. Boned, cubed chicken can be used, but I prefer the whole bird, cut into pieces.
Often, a curry dish gets served over rice, with a variety of condiments. They may include bacon, chopped peanuts, raisins, chutney, chopped spring onion and/or chopped hard-boiled egg.
If you have the time to make it a day in advance, the flavor intensifies by the time you serve it.
Chicken Curry Serves 3 to 4
3 tablespoons vegetable oil
3-½ pounds chicken cut into 8 to 10 pieces
Salt and pepper to season
1 onion, chopped
3 cloves garlic, minced
3 heaping tablespoons curry powder
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
1 can (14.5 ounces) diced tomatoes
1 can (13.5 ounces) unsweetened coconut milk
Preheat oven to 300°F.
Sprinkle the chicken pieces lightly with salt and black pepper. Heat the oil in a large Dutch oven over medium heat. Place half of the chicken pieces in the Dutch oven and cook for about 5 to 6 minutes on each side, until golden brown. Transfer the chicken to a plate and repeat with the remaining chicken. Transfer the chicken to the plate.
Add the onion and cook, stirring occasionally, until translucent. Add the garlic and cook for 2 minutes. Stir in the curry powder, cumin, and cayenne pepper. Cook, stirring, for 1 minute.
Stir in the tomatoes and coconut milk. Bring to a boil and add the chicken.
Cover and place in the oven and cook for 1-1/2 to 2 hours, until the chicken is very tender.
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