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Alright, don’t linger, let’s task this caramelized onion chicken curry menu with 23 materials which are definitely easy to have, and we have to process them at the very least through 12 measures. You should devote a while on this, so the resulting food could be perfect.

Composition Caramelized Onion Chicken Curry:

1. Prepare 600-700 g - chicken thighs and legs with the bone
2. Make ready 1 tsp for curry powder (for seasoning the chicken)
3. Prepare to taste for salt & pepper (for seasoning chicken)
4. Give Cooking oil as needed
5. Require 1 for large carrot
6. Take 2 - medium potatoes
7. Get 2 - onions
8. Take 1 tsp cumin seeds
9. Get 1 thumb-sized piece fresh ginger, grated
10. You need 2 cloves for garlic
11. You need 1/3 can tomatoes
12. Make ready 100 ml plain yoghurt
13. Require 2 tsp of tomato paste
14. Take 400 ml of water
15. You need - Fresh cilantro/coriander to garnish
16. Need - <Spice Mix>
17. Need 1 Tbsp for curry powder
18. Require 1 tsp of ground cumin
19. Prepare 1 tsp of ground coriander seeds
20. Prepare 1 tsp turmeric
21. Get 1/4 tsp - garam masala
22. Get 1/4 tsp of cinnamon
23. Get 2 for cardamon pods (or 1/4 tsp ground cardamon)

Caramelized Onion Chicken Curry how to cook:

1. Preheat oven to 200C/400F.
2. Prepare your spices and vegetables: Grate the garlic and ginger, mix all your spices for the spice mix. Chop the onions, potatoes and carrots into larger bite-size chunks.
3. Season the chicken with 1 tsp curry powder and sprinkle with salt & pepper. I had the butcher cut my chicken into big pieces but it's okay if you keep it whole.
4. Heat about 1 Tbsp oil in a frying pan and brown all sides of the chicken. Set aside.
5. In an oven safe pot, heat 2 Tbsp oil and 1 tsp whole cumin seeds on the stove until it starts to smell nice.
6. Add onion and saute briefly to cover in oil.
7. Stick the pot in the oven, uncovered, and bake for 40-50 minutes until browned and caramelized. You should stir the onions around a couple times during the baking time. (If you don't have an oven-safe pot, you can bake in some other kind of bake ware. You might need to adjust the time though!)
8. Remove the onions from the oven after they're nice an brown and put back on the stove. Turn on low heat and add grated garlic and ginger. Saute for a minute or two.
9. Next toss in the potatoes and carrots. Saute for another 2-3 minutes.
10. Add the browned chicken and all the spice mix. Saute for a few minutes so the spices get mixed in well.
11. Add water, canned tomatoes, tomato paste and yogurt. Bring to a simmer. Turn heat to low and cover pot with lid. Simmer for 40-50 minutes. Season with extra salt and pepper as needed.
12. Serve with basmati rice, naan or other indian bread. Garnish with fresh cilantro/coriander if you have some on hand.

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