That Curry

By popular request, ( and you know who you are) I'm posting the recipe for another chicken curry. This one's an old favourite which I never tire of. I called it Elaichi Moorgh ( which means Cardamom chicken ). I just made it up and its always been well received. Apart from once when i made no concessions to the anglo-saxon palate and nearly killed a friend by way of chilly-induced internal combustion...

You will need
8 pieces of chicken (with bones and skin) I like to use thighs and drumsticks.
3 med onions
a little heavy cream ( optional)

The spices
Garam Masala
Ground Cumin
Ground Coriander
Tumeric
Cayenne pepper
Cinnamon Sticks
Green Cardamom pods
Fresh Red  or Green Chillies ( Indian or Thai)

Chop the onions fine and fry in oil until golden and soft.
Add the chicken pieces and fry to seal off a little ( medium heat)
Then add the spices.

The principal spice is garam masala , generously sprinkle it over the chicken till you more or less cover whats in the pot.
If you use two heaped teaspoons , then use one each of ground cumin and coriander
Half a teaspoon of tumeric and the same of cayenne pepper.
Fry and keep turning the chicken, onions and spices till everything is nicely coated in an aromatic brown paste.
Lastly add the chilly ( to taste) suggest maybe three fresh ones of med strength, sliced lengthwise ( strength is all very subjective)
A couple of cinnamon sticks (or about 5-6 pieces of cinnamon bark if you can get it from an indian grocer)\
About 6-8 cardamom pods.
Cover fully with water, add salt, bring to boil and then simmer for about 1and a half to 2 hours till the chicken falls easily off the bone. For the last twenty-30 mins take the lid off the pot to reduce the liquid down to a thicker gravy.
You will add salt as you go as the stock gets richer and reduces down.
For a final touch and if you want to a splash of heavy cream will turn it really smooth.( don't overdo the cream though or you'll drown the flavour and make it too bland). Sometimes I add it and sometimes I don't.

Rice, naan, chapaati or chuky, crusty white bread to accompany. This keeps really well in the fridge and can often improve by the next day.

Good Eating. And once again Happy Birthday Kaya and Rafael.