Bengali chicken curry

Bengali Chicken Curry


___Ingredients___________________________

1 ½ of an onion sliced
1 cut up chicken
4 large cloves of garlic, minced
2 Tbls of fresh ginger
1 tsp of turmeric
½ tsp of garlic powder
½ tsp of ginger powder
Salt to taste
Red chili powder (amount depends on you, mild or hot)
1 tsp of Garam Masala
5 whole cloves
2 bay leaves
5 whole green cardamoms
2 small cinnamon sticks
1 to 2 medium tomatoes
Water
Oil


___Preparation___________________________________

Fry onions in about 2 ½ to 3 Tbls of oil until golden (not to browned) on med-high heat
Add fresh garlic, ginger and simmer in oil for about 2 minutes (or until you began to smell them)
Add all of the powdered spices and the whole spices and turn temp slightly lower
Cook spices in oil for about 2 minutes (be careful not to burn them)
You can add a little bit more oil if needed.
Cube tomatoes (large chunks) and add to spices, fry for about 3 minutes
Add chicken and stir to coat meat
Leave the chicken on medium heat for about 10 minutes before adding water (so chicken can absorb the spices)
You can brown the chicken at this point, but do not darken.
Add enough water to just about cover the chicken and boil on med-high heat for about 45 minutes (adding water when needed) 
*always check the salt level
cook until chicken is done
(you may have to add more garlic and ginger powder to taste)
*you can add Maggi’s seasoning sauce for extra flavor


This is the Bengali way of cooking chicken curry

*You can add about ½ cup of fage yogurt when they add the tomatoes