Asian Curry Chicken (Authentic)

Created by Gerry on February 6, 2020

Ingredients

2 to 3 tablespoons oil
2 pounds chicken legs (I use 6-8 chicken legs)
1 1/2 cups yellow onion, chopped
1 tablespoon fresh grated ginger root (or to taste recipe calls for thumb size piece)
4 to 5 cloves garlic, chopped
2 to 3 chili peppers, finely chopped
3 teaspoons garam masala (I use more)

3 brown cardamon pods
2 bay leaves
2 tablespoons dried fenugreek leaves
3/4 cup fresh cilantro leaves, chopped (recipe calls for 1 bunch cilantro leaves)
56 to 84 ounces diced tomatoes (2-3 cans, 28 ounce, original recipe suggests can use 24 - medium sized fresh tomatoes)
1 teaspoon salt (or to taste)
1/2 to 1 teaspoon freshly ground pepper (or to taste)

Step 1: Season chicken pieces with salt and pepper, brown in large pan over medium heat set aside
Step 2: Saute onions, ginger, garlic and chili peppers, add in garam malasa, cardamon pods, bay leaves, dried fenugreek leaves, chopped cilantro, add tomatoes, salt and pepper to taste
Step 3: Add browned chicken pieces back to pan, allow to simmer for at least 1 – 2 hours or until chicken falls off the bone (for ease I like to do the low simmer in the oven)
Step 4: Great served over Basmati rice, enjoy!