Chicken Curry

Modified from my father's chicken curry recipe. Makes a portion sufficient for 5-8 servings

Ingredients:

• 3 lbs. cut up chicken pieces (legs/thighs are best) no skin
• 3 Tbsp. oil / ghee
• 2 medium onions chopped finely
• 1.5 tsp. garam masala
• 1 tsp. ground coriander seed
• 1.5 tsp. turmeric
• 4 cloves crushed garlic
• 1-2 Tbsp. finely chopped ginger
• 4 large tomatoes chopped fine or 1 can chopped tomatoes
• chopped cilantro
• 1 pt. plain yogurt, greek style yogurt makes a thicker more even sauce.
• optional 2-3 potatoes cut into 1.5-2" pieces

Directions:

1. Brown the chicken pieces in part of the oil a few pieces at a time then remove to another bowl.
2. Add the onions and fry on medium-high heat until soft and transparent
3. Add turmeric, garam masala, coriander, salt, ginger, and garlic. Fry together for ~1 minute
4. Add chicken pieces and stir together until spices coat the chicken pieces.
5. Add chopped tomatoes, and stir well. You may need to add a little water at this point.
6. Simmer lightly for about 1 hour until meat is tender and potatoes are cooked. Optionally add potatoes after 20 minutes.
7. Let sit for 15 minutes to cool slightly, then stir in yogurt and add cilantro.