Chicken Curry

Ingredients

• 2 ounces Ghee (About 4 tablespoons; can substitute with clarified butter or vegetable oil)
• 1 whole chicken (3-4 lbs) Chicken, cut into pieces (Cut into 16-18 pieces; can use bone-in chicken thighs and drumsticks)
• 2 cups Water (Original calls for 'two breakfast-cupfuls')
• 1.5 teaspoons Salt (Adjust to taste)
• 4 teaspoons Onions, ground or finely minced (About 1 medium onion, ground to a paste)
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground chilies or chili powder (Adjust for heat preference)
• 0.5 teaspoon Ground ginger
• 0.25 teaspoon Ground garlic or garlic powder (Can use 2 cloves fresh garlic, minced)
• 0.5 teaspoon Ground coriander seed, roasted (Optional; roast seeds before grinding for best flavor)

Instructions

1. 1Cut the whole chicken into 16-18 pieces, separating the legs, thighs, wings, and cutting the breast into smaller portions. Pat dry with paper towels.
2. 2If using whole coriander seeds, roast them in a dry pan over medium heat for 2-3 minutes until fragrant, then grind. Measure out all the ground spices: turmeric, chili powder, ground ginger, ground garlic, ground onions, and roasted coriander (if using).
3. 3Warm a large heavy-bottomed pot or Dutch oven over medium heat. Add the ghee and allow it to melt completely until it begins to bubble.
4. 4As soon as the ghee begins to bubble, add all the ground spices (ground onions, turmeric, chili powder, ground ginger, ground garlic, and coriander if using). Stir constantly until the spices turn quite brown and aromatic, about 3-4 minutes. Be careful not to burn.
5. 5Add the cut-up chicken pieces and salt to the pot. Stir well to coat all pieces with the spice mixture. Continue stirring and cooking until the chicken turns a good light-brown color, about 8-10 minutes.
6. 6Pour in the 2 cups of water and stir to combine. Bring to a boil, then reduce heat to low. Cover partially and allow the curry to simmer gently until the chicken is completely tender and the liquid has reduced to about half its original quantity, approximately 30-45 minutes. Stir occasionally to prevent sticking.
7. 7Check that the chicken is tender and cooked through (internal temperature should reach 165°F). The sauce should be thick and reduced. Taste and adjust salt if needed. Serve hot with rice or bread.