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Curried Chicken (Scott Miller - Max's Oyster Bar)
Ingredients:
2.5 lbs of chicken legs, skin removed (BUY LOCAL)
2 large onions sliced thin
1 can of San Marzano Plum Tomatoes (28 oz.) (Whole Foods)
4 cloves of Garlic, slivered
¼ lb of Fresh Ginger, Minced
2 t coriander powder
1 t cumin powder
1/2 t turmeric powder
1/2 red chilli powder
2 t ras el hanout (Top of the Market, Curry) powder (Penzey’s Spice)
4 t vegetable oil
2 c Chicken Stock or Broth
Chopped Cilantro to garnish
Preparation: Heat the oil in a pan and fry the onions !ll golden brown. Remove from the oil with a slotted spoon and drain on paper towels. Turn off fire. Chop the onions into a smooth paste in a food processor. Remove into a separate container. In the same food processor, grind the tomatoes, garlic and ginger together into a smooth paste. Heat the remaining oil again and add the onion paste. Fry for 2 minutes. Now add the tomato paste and all the spices. Mix well. Fry the curry until the oil begins to separate from it. Add the chicken to the pan and brown well. Add 2 cups of chicken stock or broth to the chicken, simmer and cover. Cook until the chicken is tender (about 12
