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1
Chop chicken into bit size stewing pieces.
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2
Finely chop 1 onion and slice the other onion and set aside.
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3
Combine garlic, serrano chillies, ginger in mortar and pestle and pound until it becomes a paste. Add 1 teaspoon salt to help make paste and so garlic doesn't fly away on you. You can also use a blender, but i find the mortar and pestle makes it more pasty without wasting any flavour from garlic.
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4
Add garam masala, turmeric and some water to the garlic paste and mix to make a curry paste and set aside.Should be a runny consistency.
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5
Heat canola oil in stewing pot.
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6
Add cinnamon stick, mustard seed, cloves, cardamon seeds with shells removed and cummin to pot. Stir until seeds pop.
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7
Add curry leaves. Watch out for oil splatter.
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8
Add finely chopped onions and cook until well browned but do not burn. (The more brown, the more flavor).
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9
Add curry paste and stir for a few minutes until garlic is well browned. Should be a nice yellowish color.
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10
Add chicken and half of sliced onion and a punch of salt. If you are adding chicken stock later on, add less salt.
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11
Stir and let cook until water comes out of chicken.
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12
Cook until water evaporates and fry the chicken until slightly browned approximately 20 minutes for fryer chicken, longer for stewing or freerange.
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13
Stir in remaining sliced onion.
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14
If adding chicken stock add it now and bring to boil. This is great for when you have a cold. This is Indo-fijian chicken soup for the soul.
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15
If you are health conscious, at this point i usually remove the excess fat that floats on top of the curry. Up to you if you want to leave it in, more flavor.
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16
Add chopped coriander leaves and lemon juice. Remove from heat.
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17
Serve over rice. Enjoy! ;-).
