Sprinkle 4 Chicken thighs with salt and turmeric.
Add 2 T Olive oil in a heavy bottomed pan. Sautee chicken skin side down until brown. Remove chicken from the pan.
To the chicken drippings, add:
4 cups roughly chopped onions
4 t minced garlic
3 t minced ginger
2.5 t ground cumin
1.5 t turmeric
2 t ground coriander
¼ t ground black pepper
¼ t cinnamon
¼ t ground ginger
2 t salt
Sautee onion mixture on medium for 30-35 minutes (until decreased in volume by almost half.) Onions should be slightly caramelized but not super brown.
Add 1 T tomato paste. Sautee 3 minutes.
Also, add 18 ounces canned chopped tomatoes plus 1 cup water OR fresh tomatoes in season plus 1.5 cups water. (If you were my mother, you would haul out the blender and blend the onion/tomato mixture until smooth. But I am lazy, and I just accept the texture as is.) Simmer for 3 hours.
Return chicken to the masala. Add 3 hard boiled eggs (peeled) and simmer for 30 minutes.
Add 1 handful cilantro chopped roughly.
Serve warm with rice and flatbread. I like it with paratha.
Chicken Curry
