Indian Chicken Drumstick Curry

This is a tomato-ey chicken curry made on the stovetop from Vij's cookbook. From start to finish it takes 1.75 to 2 hours, so plan accordingly.

mince 2 white/yellow onions
peel 4-6 cloves garlic
peel and grate 2" of ginger

combine spices:
1 TB salt
1 tea turmeric
1/2 tea ground black pepper
1 TB ground cumin
1 TB ground corriander
1 TB garam masala (prebought or make your own)
1/2 tea cayenne (don't be afraid- it needs the heat!)

Start cooking!
Fry onions in little bit of oil until golden (5-10 min).

Add minced garlic, stir 2 minutes.

Add grated ginger, stir 1 minute.

Add spices, stir 1-2 minutes.

Add 2 C tomato chunks (canned or fresh). Stir and scrape bottom of pan. Let simmer for 5 minutes.

Add 3 lbs chicken drumsticks (skin removed or pulled down to the ankle bone). Stir and cook 10 minutes until turns white.

Add 2 C water and stir. Bring to a boil, then reduce heat and simmer on med/low for 15 minutes, stirring every 5 minutes.

Turn off heat and let chicken cool for 30 minutes. Start a pot of rice.

Remove chicken from the curry sauce and pull chicken off the bones. Discard bones, any skin, and the cinnamon stick.

Put chicken pieces back in curry sauce. Bring up to a boil to re-warm. Optionally add half to 1 C sour cream, buttermilk or cream for extra richness.

Serve with cooked brown rice and chopped cilantro as a garnish.

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