Long before I ever ate at an Indian restaurant, there was this chicken curry from Charmaine Solomon's The Complete Asian Cookbook. When it cooks, I always think this is what chicken curry should taste like. It's also very simple and adaptable to what you have on hand. It is nothing but dump, stir, dump, stir.
2 pounds of chicken, cut in pieces if it is a whole chicken
3 cloves garlic
1 teaspoon ginger
1/2 cup cilantro or mint
1-2 tablespoons oil
1 teaspoon turmeric
1-1/2 teaspoons garam masala
1-1/2 teaspoons salt
1/2 teaspoon chili (you can double this or leave it out completely)
1/2 cup yogurt
2 tomatoes, chopped OR 2 tablespoons tomato paste in a pinch
Blend the onion, garlic, ginger, and cilantro or mint in a food processor. You can, of course, chop it all up by hand if you choose. Fry it in a pot in a little oil until it has cooked a little. Add in the turmeric, garam masala, salt, and chili. Fry it for a minute, then add the yogurt and tomatoes. When the tomato starts to break down, add in the chicken. Bring it to a boil, then turn it down to simmer and cover it. You will have to check it and give it a stir now and then to make sure it doesn't burn. If it gets too dry before the chicken is done, add a little water. When the chicken is done, turn up the flame to evaporate the extra liquid and thicken the sauce. Serve it with rice and a vegetable or salad.
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