Chicken Masala Curry

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Though not necessarily authentic, this curry is as good or better than anything i've ever had in a restaurant. Pieces of meat and/or vegetable are simmered in a fragrant sauce thickened with onions, garlic and ginger. Great over rice or accompanied with a piece of warm naan bread.

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Steps

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Heat the vegetable oil in a dutch oven or other large pot.

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Cook the onions over medium heat until softened.

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Add garlic and ginger , continue to cook until fragrant and softened.

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Remove from heat , add curry powder , cumin , and coriander.

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Pour 1 / 2 cup water into a blender.

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Add cooked vegetables and blend on high until very , very smooth.

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Add additional water if necessary.

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Pour sauce back into pot and stir in tomato paste and chilis , if using.

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Cover and cook for at least 30 minutes , but no more than an hour.

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Add chicken pieces , cook until tender and 160 - 170 degrees f.

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Remove from heat , stir in cilantro and yogurt and serve over rice.

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Ingredients

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vegetable oil, onions, garlic cloves, fresh gingerroot, curry powder, ground cumin, ground coriander, water, tomato paste, chicken breasts, cilantro, plain yogurt, dried chilies