Bengali Chicken Curry

by Charlie McCarthy, Sr.

Ingredients

• 1/2 cups canola oil
• 2 cups onions
• 1/2 tsp ground cinnamon
• 2 cups tomatoes
• 3 tbsp garlic
• 2 tbsp ginger
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp turmeric
• 1 tbsp cumin
• 1 tbsp coriander
• 1 tbsp garam masala
• 1/2 tsp cayenne
• 3 lbs chicken thighs
• 1 tbsp cream
• 1/4 tsp fenugreek leaves
• 2 cups water
• 1/2 cup cilantro
• 1 cups yogurt
• warm naan or basmati rice

Recipe

1. Heat canola oil in a large saucepan over medium heat. Add onions and ground cinnamon. Sauté for 4 minutes.
2. Add chopped tomatoes, minced garlic, minced ginger, salt, pepper, turmeric, cumin, coriander, garam masala and cayenne. Cook 5 minutes, or until oil floats on top.
3. Add chicken thighs and cook for 10 minutes. Add cream, fenugreek leaves and water. Stir and bring heat to medium-high. Cook until curry boils. Stirring occasionally, reduce heat to medium, cover and cook until chicken is completely cooked through, about 15 minutes. Remove from heat; let rest 30 minutes. Discard cinnamon stick.
4. Take out chicken. If you are removing the meat from bones do it now and then add the meat back to the curry.
5. When ready to serve, heat curry over medium heat and bring to gentle boil. Stir in chopped cilantro. Portion curry into bowls, and add a generous dollop of yogurt to each. Serve with warm naan or basmati rice.
6. To heat the naan place in a preheated 200 oven for 10 minutes

Enjoy!