A chicken curry on the cuff

Chicken curry. For the recipe for the accompanying orange worms see the last post.
Chicken curry. For the recipe for the accompanying orange worms see the last post.

12 pieces of chicken, NOT breasts.
Several onions finely chopped
5 cloves of garlic finely chopped
about the same quantity of ginger finely chopped
tomatoes – I used two huge fantastic ones that are still available from the market. Maybe a couple of tins, if you need to. Seed and chop the tomatoes.
fresh curry leaves if about
Julie Sahni’s master curry powder 2 tblesps
coconut milk or creamed coconut
ghee, at least several tblesps

Chicken curry
Chicken curry

On medium heat fry the onion in the ghee until softened, add the garlic, ginger and curry leaves and fry for another couple of minutes, stirring. Next add the curry powder and stir, thoroughly mixing everything. A minute or so later add the chicken and fry, coating it with the mixture you’ve been making there. After a few minutes, making sure the chicken is starting to cook and is nicely covered, add the tomatoes, turn heat to high, bring to boil, again while stirring. When at a boil turn to low, cover, and simmer for at least half an hour. Chicken falling off the bone in a curry is a fine thing, so it could easily cook another half hour or so.

When ready to serve, first add the coconut and bring to a simmer again without covering.

YUMMMMM.

Accompany this with rice.

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