Chicken Curry

• onions↗2

  medium, chopped

• butter↗3 tablespoons
• garlic↗6 -7

  cloves

• ginger1 inch
• green chili peppers↗2
• tomatoes↗2

  chopped and skins removed (freeze and then run under water to remove skins)

• tomato paste↗1 tablespoon
• methi seeds↗1⁄2 teaspoon

  (fenugreek found in Indian markets) (optional)

• dry red pepper↗1⁄2 teaspoon
• salt↗2 teaspoons
• turmeric↗1 teaspoon
• garam masala↗1 1⁄2 teaspoons

  (found in Indian markets)

• skinless chicken thighs or chicken legs↗15 pieces

  ("or" combination)

• water↗

Step-by-step instructions

1. 1

   In a large pot, sauté onions in butter on medium high heat.

2. 2

   Add in whole garlic cloves once onions are transparent.

3. 3

   In a food processor, finely chop ginger and chili peppers.

4. 4

   Add to onion mixture and continue to cook for 5 minutes.

5. 5

   Place mixture in food processor and pulse until mixed.

6. 6

   Return mixture to stove. Add in chopped tomatoes and tomato paste.

7. 7

   Continue to cook a few minutes longer, until butter is released from mixture.

8. 8

   Add in methi, red pepper, salt, turmeric, masala and chicken pieces.

9. 9

   Mix to coat chicken.

10. 10

    Cover and stir occasionally until chicken is thoroughly cooked, about 20 to 30 minutes.

11. 11

    Once chicken is cooked, add just enough water so that chicken is almost, but not quite covered.

12. 12

    Simmer a further 15 to 20 minutes until a slight discoloration to the curry appears on top.

13. 13

    Can be eaten on a bed of rice or with Indian bread (chapatti or naan).