Ingredients
Serves 6
- FOR GARAM MASALA
- 1 cinnamon stick, broken into 1-inch pieces
- 2 whole cloves
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1/2 teaspoon whole allspice
- FOR PASTE
- 3 medium-size yellow onions, peeled and coarsely chopped (3 1/2 cups)
- 10 to 12 garlic cloves, peeled and thinly sliced
- 1 piece (4 ounces) fresh ginger, peeled and coarsely chopped
- 3 tablespoons sunflower or other neutral-tasting oil
- 1 tablespoon cumin seeds
- 1 tablespoon black or brown mustard seeds
- 2 tablespoons tomato paste
- FOR STEW
- 1 quart Basic Chicken Stock
- 1 teaspoon turmeric
- 6 fresh curry leaves (optional)
- 2 dried bay leaves
- 3 small dried red chiles, finely ground
- Coarse salt
- 10 chicken thighs (about 3 1/2 pounds), cut in half through the bone (or left whole)
- 2 medium russet potatoes, peeled and cut into 1/2-inch dice
- 1/2 cup chopped cilantro, plus sprigs for garnish
- FOR SERVING (OPTIONAL)
- Cooked Basmati Rice
- Plain yogurt
- Lime wedges
Description
This Great Recipe For Chicken Curry Is From 'Martha Stewart\'s Cooking School.'
Martha Stewart
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