Basic Chicken Curry

Serves 4-6       Takes about 1 hour to make.

You need:

¼ cup of oil

1 large or 3 small bay leaf

1 large onion, chopped

2 lbs of chicken (I use boneless skinless), cut into 1-3 in peices

5-7 cloves of garlic

1 in ginger

(you can use 1-2 tablespoons of ginger garlic paste instead of fresh garlic and ginger if you wish)

2 tsp cumin

1 tsp coriander

¼ tsp turmeric

¼ to ½ tsp red chili powder (adjust to taste)

1 tsp salt

1 tsp garam masala

1-2 cups of water

Step 1:  In a large stir-fry pan add oil and bay leaf. Heat on medium until bay leaf turns brown. Add chopped onion and cover. Allow onion to brown, this should take about 10 minutes, stirring occasionally to brown evenly.

Step 2: While onion is cooking you can either mince the garlic and ginger or use the grinder. At this point you can cut chicken pieces.

Step 3: Add garlic and ginger to pan and stir well. Allow garlic and ginger to cook for 1 min and then add chicken pieces. Stir well and cover.

Step 4: Allow chicken to cook about halfway (the pieces will be slightly tan outside but still pink inside), stirring occasionally to ensure even cooking. There should be a liquid in the pan from the onion. Add spices, except for garam masala and stir well. If the pan is too dry add a small amount of water (no more than ¼ a cup). Cook for 10-15 more minutes until chicken is done, stirring occasionally.

Step 5: Add garam masala, stir well, and allow to cook for one minute. Add water and stir well. If you want a thin gravy add two cups of water, if you want a thicker gravy add less. Allow chicken to simmer for 5-10 minutes to create the gravy.

Serve with rice, roti, or whatever you please.