We don’t really make curry as often as I would like. It is super healthy with spices that probably don’t feature too often in our predominately Westerm diet. This particular recipe is also interesting as it does not contain coconut milk. It’s best served after it had the time to rest for a few hours but is also delicious when served freshly made.
1 lb chicken breasts, skinless, boneless
3 large yellow onions, thinly sliced
2 garlic cloves
1 Tbsp ginger
1 cinnamon stick
1 Tbsp ground cumin
1 Tbsp salt
1 tsp ground cardamom
1 tsp chili flakes
1 tsp turmeric
1 tsp ground coriander seeds
1 2/3 cups water
2 Tbsp vegetable oil
Cut chicken into bite-size pieces and brown in oil over medium-high heat until browned on all sides. Work in batches, if necessary. Put chicken aside.
Return to pan and sauté onion over medium-low heat until soft, approximately eight minutes.
Mince garlic and grate ginger and add along with all the spices to the onions. Increase heat and sauté until fragrant, stirring frequently, approximately five minutes.
Chop tomatoes and add along with water and chicken to the onion mixture. Reduce heat, cover and let simmer for approximately 45 minutes.
Remove lid and simmer for another 35 minutes until the mixture thickens.
Serve hot over a bowl of rice.