Chicken and Onion Curry

Curry
I am really into curry these days.  (Terrible photo but…) I made a Thai curry the other night which was a hit.  Then this week I made an Indian curry.  Both completely different tastes but both good.  I might prefer the Thai curry but this after having a few leftovers for lunch I actually like them both.   

4 large sweet onions

2 " piece of ginger cut into pieces

5 tbsp. tomato paste

1 tbsp. ground coriander

1 tbsp. cumin

1/2 tsp. cayenne pepper

1/2 tsp. tumeric

2 tbsp. sweet curry powder

1/2 tsp. dried chili flakes

1/2 cup greek style yogurt

2 large cans of crushed tomatoes

2 small chickens cut into pieces

2/3 tbsp. chopped cilantro (optional)

Take two of the onions and chop roughly.  Add them to a cuisinart with the chopped ginger and puree. 

Take the other two onions and slice thinly.  In a deep pot cover the bottom with olive oil and saute the sliced onions until caramelized. Take them out of the pot and set aside for later use.

Now add in the puree into the pan and saute until browned.  Add in the tomato paste, coriander, cumin, cayenne pepper, tumeric, curry powder and chili flakes.  Saute for a few minutes until completely combined.  Add in the yogurt and the two cans of crushed tomatoes.  Saute for a few minutes to combine this too.  Add some salt for taste and crank up the heat until the tomatoe mixture starts to boil.  Add in your chicken pieces, stir them in so they are covered, put on a top and turn the heat down to medium low.  Let this sit for about 40 minutes or until done.

Once this is done, stir in the caramelized onions that you had set aside and the cilantro.  Mix up and serve.  I served this along side coconut rice. 

Good for a cold night.