Spicy Chicken Curry

Ingredients:

• 1/4 cup olive oil

• 3 pounds boneless skinless chicken thighs diced

• 2 teaspoons salt

• 4 jalapenos cut into chunks

• 2 dried red chiles

• 2 large onions cut into chunks

• 8 garlic cloves

• 3-inch ginger root peeled and sliced

• 2 tablespoons coriander

• 2 teaspoons cumin

• 1 1/2 teaspoons fenugreek

• 1/2 teaspoon cinnamon

• 1/2 teaspoon cloves

• 1/2 teaspoon nutmeg

• 1/2 teaspoon paprika

• 2 pounds roma tomatoes cut into chunks

• 1 cup cilantro

• 1/2 cup plain whole milk yogurt or coconut milk

Utensils:

• cutting board

• knife

• high-speed blender

• large deep skillet

• bowl

• wooden spoon

Instructions:

1. prepare ingredients

2. heat a large deep skillet over high heat and add 1/4 cup of olive oil

3. add 3 lbs of chopped chicken thighs to the pan and sprinkle with salt and sear until golden brown then remove to a bowl; it's okay if the chicken pieces aren't cooked through

4. add 4 chopped jalapenos to the pan

5. add 2 dried red chiles to the pan and cook over high heat for about 30 seconds

6. add 2 large chopped onions to the pan

7. add 8 cloves of garlic to the pan

8. add the sliced ginger to the pan

9. sprinkle 1 tsp of salt over the veggies and toss together

10. cook the veggies, stirring occasionally, for 10-15 minutes until deep golden brown

11. transfer the cooked veggies into a blender

12. add 2 tbsp of coriander to the blender

13. add 2 tsp of cumin to the blender

14. add 1 1/2 tsp of fenugreek to the blender

15. add 1/2 tsp of cinnamon to the blender

16. add 1/2 tsp of cloves to the blender

17. add 1/2 tsp of nutmeg to the blender

18. add 1/2 tsp of paprika to the blender and blend on high until smooth

19. pour the puree into the pan and turn the heat to medium-low

20. return the chicken to the pan and stir together and cook for 10 minutes

21. add 2 lbs of chopped tomatoes to the blender

22. add 1 cup of cilantro to the blender and blend on high until smooth

23. add 1/2 cup of yogurt to the pan

24. add the tomato puree to the pan and stir together

25. simmer the curry over low heat for 50 minutes stirring occasionally

When you are ready for serving, serve over rice and garnish with additional cilantro if you desire.