Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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).

9. 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.