- 8 cloves garlic
- 1 jalapeño pepper, sliced
- 1 (4-inch) piece fresh ginger, 3 inches sliced into coins, 1 inch cut into matchsticks, divided
- 1 tablespoon plus 1 teaspoon muchi curry powder
- 1/4 cup ghee
- 1 cinnamon stick
- 1 bay leaf
- 2 dried chiles de arbol
- 1 teaspoon cumin seeds
- 1 tablespoon coriander seeds
- 6 green cardamom pods
- 1/4 teaspoon whole cloves
- 2 red onions, sliced
- 3/4 fine sea salt, divided
- 1 (28-ounce) can whole, peeled tomatoes, drained
- 2 1/2 pound bone-in, skinless chicken thighs
- 1 (13.5-ounce) can coconut milk
- 6 small to medium waxy potatoes
- 1/2 cup chopped fresh cilantro
Put garlic, jalapeño, sliced ginger, 1/4 cup water and 1 tablespoon of the curry powder into a blender and process, scraping the sides down from time to time, until it forms a slushy paste; set aside.
Melt ghee in a Dutch oven over high heat. Add cinnamon, bay leaf, chiles, cumin, coriander, cardamom and cloves and cook, stirring often, until spices are very aromatic and start to brown, about 30 seconds. Immediately add onions and cook, stirring occasionally, until lightly browned; season with 1/2 teaspoon salt.
Add reserved garlic paste and cook, stirring and scraping the bottom of the pot, until caramelized. (If you feel that it's getting away from you and starting to burn, just add a little water.) Add tomatoes and cook, stirring occasionally, until slightly parched. Add chicken and cook, stirring and sloshing it around the pot occasionally, until the oil separates out of the mass and the edges around the pot begin clear and crackle a bit.
Add coconut milk and potatoes, stir well and bring to a boil. Cover and transfer to oven. Cook until the chicken is cooked through and tender, about 45 minutes. Stir in remaining 1 teaspoon curry powder and 1/4 teaspoon salt, then transfer to a platter and top with cilantro and julienned ginger.
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