Baba'S Chicken Curry

Name: Baba'S Chicken Curry
Ingredients: 4 skinless chicken thighs; 4 skinless chicken drumsticks; 3 large onions, diced; 4 cloves garlic, minced; 2 inches ginger, peeled and minced; 2 large, waxy potatoes, cut into chunks; 3 large carrots, sliced into coins; 2 cups diced tomatoes (canned is fine); Cumin, ground; Coriander, ground; Turmeric, ground; Cayenne, ground; Garam masala; 2 cinnamon sticks; 1 cup dried, unsweetened coconut flakes (or canned coconut milk); Chicken broth (or water); Salt; Black pepper, ground; Vegetable oil; 1 Lemon; Cilantro leaves, roughly chopped, for garnish

21 ingredients

7 steps

Ingredients

4 skinless chicken thighs
4 skinless chicken drumsticks
3 large onions, diced
4 cloves garlic, minced
2 inches ginger, peeled and minced
2 large, waxy potatoes, cut into chunks
3 large carrots, sliced into coins
2 cups diced tomatoes (canned is fine)
Cumin, ground
Coriander, ground
Turmeric, ground
Cayenne, ground
Garam masala
2 cinnamon sticks
1 cup dried, unsweetened coconut flakes (or canned coconut milk)
Chicken broth (or water)
Salt
Black pepper, ground
Vegetable oil
1 Lemon
Cilantro leaves, roughly chopped, for garnish

Directions

1

Wash and clean the chicken parts. Coat all over with a dusting of: salt, black pepper, turmeric, cayenne, coriander, cumin, and garam masala. The spices should stick to the chicken and coat it completely.
2

Prepare coconut milk: 1 cup dried coconut + 2 cups hot water. Run in a blender until smooth. Separate liquid from solids through a fine mesh strainer. Set aside.
3

Heat a thin layer of vegetable oil in a large heavy pot, like a Dutch oven. Brown the chicken parts on all sides, in batches if necessary, and remove from pot.
4

Add the onions, garlic, ginger, and cinnamon to the pot, and cook a few minutes until onions soften.
5

Add 1 heaping tablespoon each of cumin and coriander, and 3 heaping tablespoons of garam masala to the onions. Continue cooking and stir occasionally for a few minutes.
6

Add chicken, potatoes, carrots, tomatoes and coconut milk to the pot. Add enough chicken stock or water so that the top of the chicken is just exposed. Bring the liquid to a boil, then reduce heat and cover and simmer for 1-2 hours. Stir occasionally, and near the end of cooking, remove the lid to thicken the curry, simmering for 15-20 minutes. Remove from heat.
7

Taste and correct seasonings. Remove the cinnamon stick. Squeeze in some lemon juice, and toss in a few cilantro leaves, prior to serving.