Chicken and Onion Curry2013-06-10
4 large sweet onions
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
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.