Malabar Chicken Curry

Malabar Chicken Curry with Homemade Garam Masala

Ingredients

• 3 tablespoons canola oil
• 2 large yellow onions, halved and sliced thin
• 2 tablespoons garam masala (recipe below) 
• 2 teaspoons kosher salt 
• 2 tablespoons fresh ginger, grated
• 2 tablespoons garlic, minced
• 3 large tomatoes, diced
• 2 tablespoons chili powder
• 1 teaspoon chili flakes
• 6 chicken breasts, boneless, skinless cut into bite sized pieces
• Cilantro leaves, for garnish
Garam Masala:
• Slightly adapted from www.aspicyperspective.com
• 3 tablespoons coriander seeds*
• 2 tablespoons cumin seeds*
• 4 teaspoons black peppercorns
• 3 star anise, whole*
• 2 teaspoons cloves, whole
• 2 cinnamon sticks
• 1 small nutmeg, whole*
• 1 puya chile, whole, dried*
• 2 teaspoons ground cardamom, or 2 tablespoons whole green pods

Instructions

1. Heat a dutch oven or large saucepan over medium-high heat.  Add the oil, onions, garam masala and salt and stir to coat.  Turn the heat down to medium and cover.  Allow the onions to cook for 15-20 minutes, stirring occasionally, until they are soft and translucent and have reduced considerably.  
2. Add the ginger, garlic, tomatoes, chili powder and chili flakes.  Cook, stirring occasionally, for 10 minutes, or until the tomatoes are almost completely incorporated into the onion mixture.
3. Add the chicken and stir to coat.  Cover and cook, stirring occasionally, for 5-10 minutes, or until the chicken is cooked through and the sauce has thickened.  If it's too dry, add boiling water 1/4 cup at a time to achieve a thinner consistency.
4. Garnish with cilantro and serve with hot cooked jasmine rice and naan
For Garam Masala:
5. Heat a large skillet over medium-high heat.  Add all whole spices (except ground cardamom).  Toast until fragrant, but not burned.  
6. Add all whole spices and ground cardamom to a spice or coffee grinder and pulse until all spices have been pulverized.
7. Store in an airtight container.

Notes