Chicken Curry

When I'm at work I go for Indian buffet at least once every two weeks, so now that I've been off on Maternity Leave I've been craving it like crazy!  Maybe Phil noticed because he got me a "Curry Lovers" cookbook for Christmas. 

I was very pleased with how this dish turned out.  The chicken was so tender.  I think the recipes in this cookbook are more authentic than the restaurant food I've been having, less cream and salt.  Actually, so far none of the recipes have even called for it. 

Adapted from Curry Lovers by Roopa Gulati

 Ingredients:

5 Tbs of canola oil
1 1/s Tsp of cumin seeds
8 Green Cardamom pods
2 Dried bay leaves
1/2 Tsp of black peppercorns
2 Red onion, finely chopped
3 Green chillies, seeded and chopped
1 28oz. Can of whole tomatoes, strained
2 Tsp of tomato paste
1 1/2 inch piece of ginger, peeled and shredded
6 Cloves of garlic, minced
6 Chicken thighs, skin and bone removed
1/2 Tsp of turmeric
1/2 Tsp of chilli powder
1 Tsp of garam masala
1 Tbs of fresh cilantro, chopped

For the curry:

Heat the oil in a cast iron pan on medium heat.  Add the cumin seeds, cardamom, bay leaves, and peppercorns.  Stir the spices around in the oil for about 30 seconds.  Add the onion and the chillies, turn the heat to low and fry for 5-10 minutes, until the onion is just beginning to colour.  Stir in the tomatoes and mash with a potato masher or the back of your spoon.  Add the tomato paste, ginger, garlic, and cook for 5 minutes.  Turn the heat to medium and add the chicken, turmeric, chilli powder, and garam masala.  Continue cooking, stirring all the time, for about 10 minutes, or until the chicken is half-cooked.  pour in 1 cup of hot water, turn the heat to low and simmer for about 15 minutes, or until the chicken is cooked.  Scatter cilantro before serving.  Serve with basmati rice.