Ingredients
1 1/2 pounds chicken breast, cut into cubes
3/4 cups oil
3 cups onion, chopped
1 tablespoon garlic, chopped
1 1/2 tablespoons fresh ginger, chopped
12 green cardamoms
24 whole cloves
4 bay leaves
1/2 teaspoon chili powder
2 teaspoons ground coriander
1 cup yogurt
1/2 cup heavy cream
Preparation
Heat oil in wide heavy-bottomed pan. Add onions, garlic, and ginger, and cook slowly until they turn pale brown, stirring constantly (10-15 minutes). Add cardamom, cloves, and bay leaves, and cook, stirring rapidly, until the pods puff up. Add coriander and chili, and stir for 10-15 seconds. Add 2 tablespoons yogurt. Continue frying the mixture, adding 2 tablespoons yogurt each time the previous addition has been absorbed. Now add the chicken, sauteing and turning for 10-15 minutes. Add 1/2 cup water and salt. Reduce heat and simmer, covered, for about 25 more minutes. The oil will begin to separate out. Stir in cream before serving and heat through thoroughly. The curry is best if allowed to rest at least an hour, or overnight, before serving.
