you may want to be near a pillow, it's LONG

Chandrans Chicken Curry...seriously it owns my LIFE. i am not overreacting. and i am SO generous i have decided to share this information with you. last summer my aunt and uncle and cousins came and visited us and with them they brought the knowledge of an amazing recipe. i'll be honest...when i got home that day from work and my uncle was making it, i was worried because i didn't want to be rude, but i also am really sensitive to new/different foods and the next day i was going on a plane and just didn't want to have my stomach upset. so to make an already long story a little shorter, this food smelled absolutely DELICIOUS so i tried some, then i tried some more and before i knew it, my whole plate was clean and i CRAVED more. i didn't feel one bit sick after eating it, which is rare in and of itself. so i hog-tied my uncle until he gave me the recipe (and by hog-tied i mean politely demanded). and i have made it quite a bit sense. a couple times i've made it have been complete disasters (tracy, you know what i am talking about...hmmmm our 'cheap' chicken) but i've got the hang of it now and can make it in 45 minutes.
Finally, here it is the moment you've probably all held your breath for. dun dun dun...

Prep Time: 15 min. Cook Time: 50 min. Serves: 6
Ingredients
1/4 cup vegetable oil
1 large onion, thinly sliced
2 teaspoons finely chopped garlic
2 teaspoons finely chopped ginger
Curry – 4 tsp (very mild)
1 medium tomato, chopped (try canned diced tomatoes)
1/2 cup water
2 pounds boneless chicken, cut into 1 1/2-inch pieces
1/2 cup unsweetened coconut milk
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves
Chopped cilantro, for garnish (optional)
Steamed basmati rice, for serving
Cooking Directions1 - In a Dutch oven or enameled cast-iron casserole, heat the oil, then add the onion and cook until nicely browned around the edges, about 7 minutes. 2 - Add the garlic and ginger and cook for 1 minute. 3 - Add the curry stir for 1 minute. 4 - Add the salt, tomato and water and cook over medium- low heat, stirring constantly, until the tomato is softened. 5 - Add the chicken and simmer, uncovered, stirring occasionally, for 15 minutes. 6 - Add the coconut milk and simmer, partially covered, for another 15 minutes, or until the gravy thickens and the chicken is cooked. 7 - Add the cinnamon and cloves and simmer another minute. 8 - Remove the chicken from the heat and garnish with the cilantro.
Serve with steamed basmati rice.
Yield: 6 servings

ok...whenever i make this, i want it for breakfast the next day....well how about lunch, so i always double it. if i'm going to make the effort, i might as well make it last. so just double everything if you need to, except for the chicken 4 lbs of chicken would be too much i think. tonight i think i used 3lbs...and we have A LOT leftover. seriously we could eat it for the next 3 days. and i'll be honest, i don't like ginger or cloves so i don't put them in, and i use the petite diced canned tomatoes...all who know me know i am an avid protester of tomatoes and onions, but hey. i add more of both to this...who knew. and i always add more of the curry powder and cinnamon...like tonight i think i tripled the amounts. i use the jasmin rice to serve it with and you can scoop it up and eat it with naan bread, we use flat bread or pitas or wheat tortillas. or you can just use a fork.

this is the curry, salt and cinnamon.

this little do-dad is amazing. the onions go from this to...

this, in about 10seconds flat. i'm not exactly sure what it's called.

here is the curry that i use. you can get it at cost cutter in the specialty section. it's called madras curry powder...smells SO GOOD.

and finally the finished product. it looks like dog barf...again just like the Moroccan chicken, but it sure does taste good.

well i must bid this post farewell, i am at a very intense part of Misery and i gotta know if Annie Wilkes catches Paul Sheldon out of his room....haha i'm a nerd.

oh p.s. your welcome in advance