INDIAN CHICKEN DO PIAZA (chicken and onion curry, for six)
4 large sweet onions, preferably Walla Walla
6 cloves garlic
1-½ inch piece gingerroot, peeled
7 tablespoons canola oil
5 tablespoons tomato paste
1 tablespoon ground coriander
1 tablespoon ground cumin
½ teaspoon ground turmeric
½ teaspoon cayenne pepper
¼ cup yogurt
6 whole, peeled, canned tomatoes, drained and crushed
one 3 to 4 pound chicken, cut into 6 to 8 pieces, skin removed
kosher salt to taste
½ teaspoon garam masala
1 tablespoon chopped cilantro
3 Serrano chiles, quartered
cooked basmati rice for serving
1. Roughly chop 2 onions; put into a food processor with garlic and ginger. Process to a paste; set aside. Thinly slice remaining 2 onions; set aside.
2. Heat oil in an 8 quart pot over medium-high heat; add sliced onions and cook, stirring often, until well browned, 18 to 20 minutes. Using a slotted spoon, transfer onions to a bowl. Add reserved onion-garlic paste to pot; cook, stirring, until golden brown, 8 to 10 minutes. Add tomato paste, coriander, cumin, turmeric and cayenne; cook until paste is browned, 1 to 2 minutes. Add yogurt, tomatoes and chicken and season with salt; cook, stirring, until browned, 3 to 4 minutes. (If sauce seems dry, add a cup or so of water.) Cover, turn heat to low, and simmer, stirring occasionally, until chicken is fully cooked, about 30 minutes.
3. Increase heat to medium-high, uncover, add sautéed onions and garam masala, and cook, stirring, until sauce thickens slightly, about 8 minutes. Stir in cilantro and chiles and serve with rice.
adapted from Saveur Magazine