Authentic Indian Chicken Curry

Step 1: Prepare Whole Spices

Add 3 tbsp vegetable oil to a large pot. Then add 8-10 cardamom pods, 3 broken pieces of cinnamon sticks, 1 tbsp cloves, 1 1/2 tbsp cracked black peppercorns, and 2 tbsp crushed coriander seeds. Stir the whole spices over low heat until their aromatics are released and rich flavors cook into the oil.

Step 2: Prepare Red Onions

Chop off both ends of 2 red onions, peel them, and thinly julienne them.

Step 3: Caramelize Onions

Add the sliced red onions to the pot with the toasted spices and stir. Caramelize the onions over low heat for 30-40 minutes until they are very rich and golden brown.

Step 4: Add Garlic and Ginger

Add 7-8 finely minced garlic cloves and 2 tsp finely minced ginger to the caramelized onions. Cook for a few minutes.

Step 5: Deglaze and Add Powdered Spices

Add a little water to deglaze the pan, scraping up the 'fond' from the bottom. Then, add 1 1/2 tbsp turmeric, 1 tbsp ground coriander, 1 1/2 tbsp cumin, and 1 1/2 tbsp chili powder. Stir the powdered spices into the onion mixture and cook on low heat for a little while.

Step 6: Prepare Tomato Base

Add 8 vine-ripe tomatoes (or 6 cups pureed) to a blender. Blend until it's between chunky and smooth, similar to a restaurant-style salsa.

Step 7: Simmer Curry Paste

Add the blended tomatoes to the pot with the spice mixture. Simmer on low heat for 30-45 minutes until some moisture evaporates and it becomes a thick, concentrated paste. Season the curry paste very well with sea salt to taste and mix well.

Step 8: Cook Chicken

In another pot, add 3 tbsp vegetable oil. Add 3 pounds of chicken breasts (cut into pieces) to the pot. Sear the chicken on high heat for about 7-8 minutes until completely cooked. Season the chicken with sea salt to taste.

Step 9: Combine and Finish

Add 1 1/2 cups of the homemade curry paste to the cooked chicken. Add 1/4 cup fresh chopped cilantro (fresh coriander) and stir to combine.

Step 10: Serve

Serve the chicken curry in a tiffin box with long grain rice, vegetables, or naan bread. Stack the tiffin box and secure it.

• Take your time to properly caramelize the red onions, as this step is crucial for developing natural sweetness and rich flavor.

• Deglazing the pan with water helps to scrape up the 'fond' (tasty browned bits) from the bottom, enhancing the overall flavor of the curry.

• For a thinner curry, you can add more water during the simmering process of the tomato base.

• If you plan to store leftovers, add fresh cilantro (coriander) just before serving to maintain its freshness and prevent wilting.

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

• Adjust the amount of chili powder to suit your preferred spice level.