Step-by-Step Instructions

1. 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.

2. 2.Prepare Red Onions

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

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.