Bombay Curry Chicken

Bombay Curry Chicken

Spice Powder:
2 T. coriander seeds
½ t. mustard seeds
12 black peppercorns
2 whole dried chilies
¼ t. turmeric
½ inch piece cinnamon stick
6 whole cloves
6 green cardamom pods

Place all ingredients in a spice grinder and grind to a powder. Set aside

1 large onion, quartered
6 garlic cloves
2-inch piece of ginger, peeled and sliced

Place in food processor and blend into a paste. Set aside

3 T. canola oil
Salt to taste
1 fresh hot green chile, sliced thin
2 lbs boneless skinless chicken breast cut into chunks
1 c. coconut milk
½ c. water

Heat oil in large sauté pan; add onions and a teaspoon salt and cook over medium heat, stirring frequently until browned, about 15-20 minutes. Keep water by the stove and sprinkle about a teaspoon into the pan if onions begin to stick. Add green chile, cook for one minute; add spice powder, stir to combine and cook for 3-5 minutes, adding more water to prevent sticking. Turn the heat up to medium high, add in chicken and cook until nearly opaque, stirring frequently. Pour in coconut milk and water, stir to combine and simmer until chicken is done, about 10 minutes. Stir in ¼ c. cilantro leaves, and garnish with cilantro if desired.

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