Indian Chicken Curry

Makes about 6 portions
Ingredients

• 1kg chicken leg


• 200ml Plain Yogurt


• 1tbsp Salt


• 150ml Vegetable Oil


• 1 1/2 tsp Cumin Seed


• 1 cinamon stick


• 6 Cardamon seed


• 1tbsp Ginger


• 2 pieces of Garlic


• 3 Onions


• 3 Whole red pepper


• 1tbsp Turmeric


• 2tsp Cayenne pepper


• 2 1/2 tbsp Coriander powder


• 1 can (400ml) of Diced tomatoes


• 200ml of water


• 1 tbsp Garam Masala


• 2 Laurel Leaves

Preparation
Put the yogurt, salt and chicken in a big bowl, cover and let it rest in the refrigerator for a few hours (ideally overnight).


Chop in small pieces the onions, the garlic and the ginger. Put the oil in a big pot and add the cumin seeds, cardamon, cinamon sticks, red peppers and laurel leaves. Heat up under small fire so that the bottom do not burn. When it smells add the garlic, ginger and onions. Mix until it becomes golden (around 30min).

Add the powder ingredients : Turmeric, Cayenne pepper and coriander powder. Stir and add the diced tomatoes and the water. Cook for 20 minutes. Stir often.

Add the marinated chicken and cook another 30 to 40 minutes while stiring often.

Adjust the taste with salt if needed and incorporate the Garam Masala. Stir well and it's done !

Eat with Naan or rice it's deliciously spicy.