Contributed by Scott G.
2 lbs of boneless skinless chicken (I use thighs because they have more flavor)
1 Large white onion
3-4 Serrano peppers
1 small piece of ginger (about 3 inches by 1 inch)
6-7 cloves of garlic
1 can of coconut milk
1 teaspoon of salt
1 tablespoon of Hot Madras curry powder
1 tablespoon of chili powder
1 teaspoon of cayenne pepper
1 tablespoon of paprika
1-2 bay leaves
1 teaspoon of garam masala
1 teaspoon of turmeric
½ teaspoon of marjoram leaves
1-2 cardamom pods
½ teaspoon of fenugreek (optional)
½ teaspoon of mustard seeds
1 teaspoon cumin
1 teaspoon of coriander seeds or coriander powder
½ bunch of Cilantro
Chop up the onions, garlic, peppers and ginger; cut up the chicken into bite-size pieces; and chop up the cilantro into small pieces
Heat up a large pot and add 1-2 tablespoons of oil in a large pot. Add the onions, garlic, ginger and peppers and sauté them for about 5 minutes
Add the cloves, mustard seeds, bay leaves, cardamom pods and coriander seeds (if you used seeds instead of powder) and sauté with the veggies for 1-2 minutes
Add a little more oil if it’s all absorbed
Add all the remaining spices and let cook for about a minute
Add the cut up chicken and stir
Add water, about a cup at a time, until the chicken is just covered.
Cover and let simmer for 30 minutes. Remove lid and see how much water liquid is left. You only want about half the liquid you started with. If there is still a lot of water, leave the lid off and let it cook down for about 10 minutes.
Add the lime juice (1-2 limes squeezed) cilantro, coconut milk and salt to taste
Leave uncovered and cook for another 15-20 minutes until liquid cooks down and sauce thickens.
I usually just serve it over white rice, but Saffron rice is really good too. You can service it with Naan or papadums you can find in any world grocer. Papadums are indian crackers you fry in oil and they puff up, they’re REALLY good.
This recipe is very good and I can't wait to eat it again, but I must warn you, even if you like spicy foods, go lightly on the spices the first time.