Authentic Indian Chicken Curry

Step 1: Prepare Whole Spices

Pour black peppercorns onto a cutting board. Using the bottom of a small sauté pan, crush the peppercorns by rocking the pan back and forth until they are coarsely ground. Transfer to a small bowl. Repeat the process with the coriander seeds, crushing them until coarsely ground, and transfer to a separate bowl.

Step 2: Toast Whole Spices and Aromatics

Heat 3 tablespoons of vegetable oil in a large rondeau pot over low heat. Add 8-10 cardamom pods, 3 broken pieces of cinnamon sticks, 2 tablespoons of crushed coriander seeds, 1 tablespoon of whole cloves, and 1 1/2 tablespoons of cracked black peppercorns. Stir over low heat for 1-2 minutes to release their aromatics into the oil.

Step 3: Prepare and Caramelize Onions

While the spices are toasting, slice off both ends of 2 red onions, peel them, and julienne them very thinly. Add the sliced red onions to the pot with the toasted spices. Stir and cook over low heat for 30-40 minutes, stirring occasionally, until the onions are deeply caramelized and golden brown.

Step 4: Add Garlic and Ginger, Then Deglaze

Add 7-8 minced garlic cloves and 2 teaspoons of minced ginger to the caramelized onions. Cook for a few minutes, stirring constantly, until fragrant. If any bits are sticking to the bottom of the pan (fond), add a splash of water and scrape them up with a wooden spoon to incorporate into the mixture.

Step 5: Incorporate Powdered Spices

Add 1 1/2 tablespoons of turmeric, 1 tablespoon of ground coriander, 1 1/2 tablespoons of cumin, and 1 1/2 tablespoons of chili powder to the pot. Stir well to combine with the onion and aromatic mixture. Cook for a few minutes over low heat until fragrant.

Step 6: Prepare and Stew Tomatoes

Place 8 vine-ripe tomatoes (or 6 cups pureed) into a blender and blend until a chunky-smooth consistency is achieved. Pour the blended tomatoes into the pot with the spices and aromatics. Stew over low heat for 30-45 minutes, stirring occasionally, until most of the moisture has evaporated and the mixture has thickened into a concentrated paste. Season with sea salt to taste and stir well.

Step 7: Sear Chicken

In a separate rondeau pot, heat 3 tablespoons of vegetable oil over high heat. Add 3 pounds of diced chicken breasts. Sear the chicken for 7-8 minutes, stirring occasionally, until it is cooked through and lightly caramelized. Season the chicken with sea salt to taste.

Step 8: Combine and Finish Curry

Add 1 1/2 cups of the homemade curry base to the cooked chicken. Stir well to combine and ensure the chicken is fully coated in the curry sauce. Stir in 1/4 cup of fresh chopped cilantro (fresh coriander).

Step 9: Serve

Serve the authentic Indian chicken curry immediately with long grain rice, mixed vegetables, and naan bread. For traditional serving, layer the rice, vegetables, and chicken curry into a tiffin box.

• Take your time caramelizing the red onions (30-40 minutes) to develop deep, natural sweetness and flavor.

• Deglaze the pan with a little water after cooking the aromatics to scrape up the 'fond' (tasty bits stuck to the bottom) and incorporate it into the sauce.

• Blend tomatoes to a chunky-smooth consistency, similar to a restaurant-style salsa, for best texture.

• If you plan to store the curry as leftovers, add fresh cilantro just before serving to maintain its freshness and prevent wilting.

• Use dark meat chicken instead of chicken breasts for a richer flavor and more tender texture.

• Adjust the amount of water when stewing the tomatoes to achieve your desired curry consistency (thinner or thicker).

• Serve with naan bread, long grain rice, or mixed vegetables like potatoes, carrots, and peas.