Chicken Curry

i smelled curry of the office this afternoon so i was determined to make this tonight.

Chicken Curry

Recipe courtesy Wolfgang Puck, 2002

Ingredients

4 chicken thighs, skinless
3 tablespoons salt, divided 

2 teaspoons ground black pepper, divided
1/4 cup ghee

2 cups sliced onions

2 tablespoons minced garlic
2 tablespoons minced ginger
2 tablespoons minced green jalapeno chili
1 bay leaf 

1 1/2 tablespoon Garam Masala

2 cups diced tomatoes
1 tablespoon tomato paste
3 cups chicken stock, divided
(i added 1/3 cup of coconut milk)

Season chicken with 1 tablespoon of salt and 1 teaspoon black pepper. Set aside. In a large saucepan, heat the ghee. Stir-fry the onions until glossy. Season with the remaining 2 tablespoons salt, 2 teaspoons black pepper and sugar. Continue to stir-fry until soft but do not allow to brown.

Add the garlic, ginger, jalapeno, bay leaf, and garam masala. Stir-fry for 1 to 2 minutes until spices bloom and become aromatic.

Add the reserved seasoned chicken pieces, tomatoes, tomato paste, potatoes, and 4 cups of chicken stock. Slowly bring to a boil, stirring occasionally. When mixture comes to a boil, lower to a simmer and cook until chicken pieces are done, about 30 minutes. Add more chicken stock as necessary. Taste and adjust seasoning with salt, pepper, and sugar.

Read more at: http://www.foodnetwork.com/recipes/wolfgang-puck/north-indian-chicken-curry-recipe/index.html?oc=linkback