Chicken Curry(Taste Show)

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2	pounds	chicken, whole	cut into serving-size pieces,, skinned, up to 3 pounds
10	tablespoons	vegetable oil
6	cups	onions	thinly sliced
2	tablespoons	garlic	finely chopped
3	tablespoons	ginger	finely chopped
2	each	cinnamon sticks
8	each	cardamom pods
1	tablespoon	turmeric
1	teaspoon	cayenne pepper
2	cups	tomatoes, canned, crushed
1	tablespoon	kosher salt
1	tablespoon	cumin seeds	ground, roasted or ground cumin
4	tablespoons	cilantro leaves	chopped

In a large heavy-bottomed pan, preferably with a nonstick surface, heat 2 tablespoons oil over high heat.

When oil is very hot add chicken, a few pieces at a time, and sear until browned on all sides, about 4 minutes.

Using a slotted spoon remove chicken to a plate and continue until all pieces are browned.

Add remaining oil and onions to pan, reduce heat to medium-high and fry 30 minutes until light brown, stirring constantly to prevent burning.

Add garlic and ginger and fry 5 minutes.

Add cinnamon and cardamom and fry 2 minutes, until spices are puffed and beginning to brown.

Add turmeric and cayenne and stir rapidly 15 seconds.

Return chicken to pan and stir in tomatoes, salt and 2 cups boiling water.

Reduce heat to a simmer, cover and cook about 45 minutes, until chicken is tender and gravy has thickened.

Check frequently, and add a little water if sauce is evaporating too quickly.

Turn off heat and let dish rest, covered at least 1 hour, preferably 2.

When ready to serve, reheat, fold in cumin and cilantro, and adjust seasonings if needed.

Easy to make, delicious to eat!!

Reviewed by monker