4 tbsp ghee
1/4 teaspoon fenugreek seeds
10 curry leaves
3 large onions, finely chopped
10 cloves garlic, finely chopped
3 tbsp ginger, fresh, finely chopped
1 1/2 tbs ground coriander
1 1/2 teaspoons ground cumin
3/4 teaspoon ground fennel
1/2 teaspoons ground turmeric
3/4 teaspoons ground red pepper (Malagueta)mild and 1.5 tsp for hot
1 Tbs paprika
2 Tbs kosher salt
3 Lbs. skinless, boneless chicken thighs
4 tbsp white vinegar
4 1/2 grated Roma tomatoes
9 bruised cardamom pods
1 1/2 sticks cinnamon
1 1/2 stalks lemons grass
1/2 cup coconut milk
Roast the fennel, cumin and coriander seeds in a medium hot pan continually moving so that they dont burn.
In a grinder add the roasted seeds and all the remaining spice ingredients and combine to form the curry.
In a thick bottomed dutch oven heat ghee and fry fenugreek and curry leaves until wilted or about 5 minutes. (the curry leaves are very difficult to find outside an Indian shop and is not at all like curry powder. If you cannot find it the curry will still come out beautifully).
Add onion, garlic and ginger and fry gently until onions are quite soft and golden. You want to cook most of the liquid out of the onions. This could take up to 75 minutes.
When onions are soft, sticking on the bottom and ready. Add vinegar and the spice mixture (your curry) to the onions and stir completely
Add chicken and stir over medium heat until chicken is thoroughly coated with spices. Add tomatoes and the coconut milk.
Wrap whole spices and lemon grass into a cheese cloth for easy eventual removal. Bury the cheesecloth and cook uncovered at a gentle simmer for 90+ minutes depending on how low the simmer has been. The goal is to have the chicken soften and begins to absorb the curry sauce. Tasting a piece of chicken every 15 minutes during the final 1/2 hour is my approach. At first chicken will be intact though dry as it has given up its juice to the curry. Then chicken will begin to decompose and start to absorb the curry sauce. At this point you can turn off the heat and let the curry 'stew" for about 15 minutes. If you go too far, the chicken totally shreds, and while this is not optimum for presentation purposes, it will still be moist and delicious. So not to intact and not too decomposed. You will get it.
At this point the gravy (curry) should be thickish. If not, and the usual culprit is overly watery chicken, take out chicken and carefully reduce to desired consistency stirring regularly so that the bottom does not burn. Don't do this until you have let the curry 'stew" for those 15 minutes as they will absorb quite a bit during this interval.
Taste and add more salt or coconut milk according to taste.
We like to serve with chutney and papadoms.
2160 calories total calories or about 300 per cup
