Caramelized Onion Chicken Curry

Name: Caramelized Onion Chicken Curry
Total time: 7200 s
Yield: 4 servings
Cuisine: British
Ingredients: 600-700 g chicken thighs and legs with the bone; 1 tsp curry powder (for seasoning the chicken); to taste salt & pepper (for seasoning chicken); Cooking oil as needed; 1 large carrot; 2 medium potatoes; 2 onions; 1 tsp cumin seeds; 1 thumb-sized piece fresh ginger, grated; 2 cloves garlic; 1/3 can tomatoes; 100 ml plain yoghurt; 2 tsp tomato paste; 400 ml water; Fresh cilantro/coriander to garnish; <Spice Mix>; 1 Tbsp curry powder; 1 tsp ground cumin; 1 tsp ground coriander seeds; 1 tsp turmeric; 1/4 tsp garam masala; 1/4 tsp cinnamon; 2 cardamon pods (or 1/4 tsp ground cardamon)

SpicyKitchen @cook_2624788

This curry isn't super spicy but it has a lot of flavour. The onions are slowly caramelized so they get a sweetness that infuses itself into the stew! It takes some extra time but worth it in my opinion.

If you don't have every single spice for the spice mix, you can use whatever spices you have on hand (turmeric, garam marsala, fenugreek, cinnamon, etc.) along with the curry powder. Or, use 2 Tbsp of curry powder instead of one if that's all you have! For something spicier, add some extra heat with hot chilis or cayenne pepper.

SpicyKitchen @cook_2624788

Saved

Ingredients

120 mins

4 servings

600-700 gchicken thighs and legs with the bone
1 tspcurry powder (for seasoning the chicken)
to tastesalt & pepper (for seasoning chicken)
Cooking oil as needed
1large carrot
2medium potatoes
2onions
1 tspcumin seeds
1thumb-sized piece fresh ginger, grated
2 clovesgarlic
1/3 cantomatoes
100 mlplain yoghurt
2 tsptomato paste
400 mlwater
Fresh cilantro/coriander to garnish
<Spice Mix>
1 Tbspcurry powder
1 tspground cumin
1 tspground coriander seeds
1 tspturmeric
1/4 tspgaram masala
1/4 tspcinnamon
2cardamon pods (or 1/4 tsp ground cardamon)

Saved

Steps

120 mins

1

Preheat oven to 200C/400F.
2

Prepare your spices and vegetables: Grate the garlic and ginger, mix all your spices for the spice mix. Chop the onions, potatoes and carrots into larger bite-size chunks.
3

Season the chicken with 1 tsp curry powder and sprinkle with salt & pepper. I had the butcher cut my chicken into big pieces but it's okay if you keep it whole.
4

Heat about 1 Tbsp oil in a frying pan and brown all sides of the chicken. Set aside.
5

In an oven safe pot, heat 2 Tbsp oil and 1 tsp whole cumin seeds on the stove until it starts to smell nice.
6

Add onion and saute briefly to cover in oil.
7

Stick the pot in the oven, uncovered, and bake for 40-50 minutes until browned and caramelized. You should stir the onions around a couple times during the baking time. (If you don't have an oven-safe pot, you can bake in some other kind of bake ware. You might need to adjust the time though!)
8

Remove the onions from the oven after they're nice an brown and put back on the stove. Turn on low heat and add grated garlic and ginger. Saute for a minute or two.
9

Next toss in the potatoes and carrots. Saute for another 2-3 minutes.
10

Add the browned chicken and all the spice mix. Saute for a few minutes so the spices get mixed in well.
11

Add water, canned tomatoes, tomato paste and yogurt. Bring to a simmer. Turn heat to low and cover pot with lid. Simmer for 40-50 minutes. Season with extra salt and pepper as needed.
12

Serve with basmati rice, naan or other indian bread. Garnish with fresh cilantro/coriander if you have some on hand.