CHICKEN CURRY WITH ONIONS

CHICKEN CURRY WITH ONIONS image

Yield 6 servings

Number Of Ingredients 20

4 large sweet onions,
preferably Walla Walla
6 cloves garlic
1 1 1⁄2" piece ginger, peeled
7 tbsp. canola oil
5 tbsp. tomato paste
1 tbsp. ground coriander
1 tbsp. ground cumin
1⁄2 tsp. ground turmeric
1⁄2 tsp. cayenne pepper
1⁄4 cup yogurt
6 whole, peeled canned tomatoes,
drained and crushed
1 3-4-lb. chicken, cut into 6-8 pieces,
skin removed
Kosher salt, to taste
1⁄2 tsp. garam masala
1 tbsp. chopped cilantro
3 serrano chiles, quartered
Cooked basmati rice, for serving

Steps:

1. Roughly chop 2 onions; put into a food processor with garlic and ginger. Process to a paste; set aside. Thinly slice remaining onions; set aside. 2. Heat oil in an 8-qt. pot over medium-high heat; add sliced onions and cook, stirring often, until well browned, 18-20 minutes. Using a slotted spoon, transfer onions to a bowl. Add reserved onion-garlic paste to pot; cook, stirring, until golden brown, 8-10 minutes. Add tomato paste, coriander, cumin, turmeric, and cayenne; cook until paste is browned, 1-2 minutes. Add yogurt, tomatoes, and chicken and season with salt; cook, stirring, until browned, 3-4 minutes. Cover, turn heat to low, and simmer, stirring occasionally, until chicken is fully cooked, about 20 minutes. 3. Increase heat to medium-high, uncover, add sautéed onions and garam masala, and cook, stirring, until sauce thickens slightly, about 8 minutes. Stir in cilantro and chiles and serve with rice.