Parsi Chicken Curry
2 tsp. crushed red pepper
2 tsp paprika
1 tsp. ground ancho chiles (optional)
1 tsp. ground cumin
1 tsp. sesame seeds or tahini
½ tsp. ground clove
½ tsp. ground black pepper
½ tsp. ground cinnamon
1 tsp. ground cardamom
2 inch piece of ginger root, peeled and cut into pieces
5 cloves garlic, peeled and quartered
1 small onion, peeled and sliced
1 tsp. salt
Place all of these ingredients into a food processor and blend until it forms a paste, the smoother the better. Use a few tablespoons of water if necessary. Then heat about 1/3 cup oil in a large skillet. Add the paste and fry about 5 minutes, stirring constantly and watching that it doesn’t scorch.
Next add 1 ½ pounds of boneless chicken cut into bite sized chunks, boneless thighs are the best for this dish. Cook until the chicken is sealed on each side, making sure the sauce doesn’t scorch. Drain a 14 oz can of diced tomatoes, then add the drained tomatoes to the pan and cook another 5 minutes. Add the salt and a 14 oz. can of coconut milk. Simmer about 20 minutes, stirring every so often so it doesn’t stick. Just before serving stir in 1 tsp. garam masala and 1 tsp. cider vinegar. Serve with rice and naan.
You can substitute 3-5 fresh, red chiles for the dry chiles if you like. You may also increase the amount of either chiles if you like it hotter.
Serve it with rice and/or naan, And as always, enjoy!