Baba'S Chicken Curry

1. 1

   Wash and clean the chicken parts. Coat all over with a dusting of: salt, black pepper, turmeric, cayenne, coriander, cumin, and garam masala. The spices should stick to the chicken and coat it completely.

2. 2

   Prepare coconut milk: 1 cup dried coconut + 2 cups hot water. Run in a blender until smooth. Separate liquid from solids through a fine mesh strainer. Set aside.

3. 3

   Heat a thin layer of vegetable oil in a large heavy pot, like a Dutch oven. Brown the chicken parts on all sides, in batches if necessary, and remove from pot.

4. 4

   Add the onions, garlic, ginger, and cinnamon to the pot, and cook a few minutes until onions soften.

5. 5

   Add 1 heaping tablespoon each of cumin and coriander, and 3 heaping tablespoons of garam masala to the onions. Continue cooking and stir occasionally for a few minutes.

6. 6

   Add chicken, potatoes, carrots, tomatoes and coconut milk to the pot. Add enough chicken stock or water so that the top of the chicken is just exposed. Bring the liquid to a boil, then reduce heat and cover and simmer for 1-2 hours. Stir occasionally, and near the end of cooking, remove the lid to thicken the curry, simmering for 15-20 minutes. Remove from heat.

7. 7

   Taste and correct seasonings. Remove the cinnamon stick. Squeeze in some lemon juice, and toss in a few cilantro leaves, prior to serving.

* Per serving · 4 servings · Values may vary.