2 inch piece of ginger, peeled and cut into pieces
10 - 12 cloves garlic
2 tsp cayenne (optional)
2 tsp turmeric powder
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp ground black pepper
2 bay leaves
2 cinnamon sticks
10-12 whole peppercorns
salt to taste
oil for cooking
In a blender/food processor blend 1 onion, all the ginger, and 4-6 cloves of garlic into a paste.
In a large pot, put in the oil, chicken, paste from blender, spices and salt. Place pot on low heat and cook until chicken is tender. You don't need to stir, just shake the pot once in a while.
In the meantime, chop the second onion and the remaining garlic as finely as possible. When the chicken is done, heat 2 Tbsp of oil in another pan and put in the peppercorns and the chopped onion and garlic. Saute until golden brown and add the chicken curry to the pan. Stir the curry until very little sauce is left.
The smaller the size of the pieces the better. we use drumsticks.
This curry goes well with tortillas and also with rice.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.