Categories: H's night to cook

Ingredients

• 2 Tbs Olive Oil
• 1/2 yellow Onion, julienned
• 3 small green chilies, cut lengthwise into 3 pieces each
• 3 cloves of garlic, minced
• 6 chicken thighs, cleaned and skins removed
• 1/4 tsp turmeric
• 3/4 tsp muchi curry powder*
• 2 tsp madras curry powder*
• 1/8 tsp sambhar curry powder*
• 1 1/2 tsp kosher salt
• 2 cardamom seeds
• 2 cloves
• 1/2 cinnamon stick
• 1 1/2 tsp white vinegar
• 1/2 cup water
• 1 plum tomato, cut into semicircles

Directions

1. • We only have one kind of curry powder in the house, so we just combined the volumes and use 2 7/8 (almost three) tsp of red curry powder.

2. Heat the oil over medium heat in a large saucepan. Add the onion, chilies and garlic, stirring until you achieve slight color. Add the chicken thighs and cook on medium heat for 10 minutes, stirring occasionally. Stir in the turmeric, all the curry powders, the salt cardamom seeds, cloves and cinnamon stick. Add the vinegar and cook for 2 minutes. Add the water and the tomato; cook for 20 more minutes. Reduce the flame to low and cook for 10 more minutes, or until the chicken is cooked through.

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