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

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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