Best chicken curry ever

This is better suited to a weekend dinner because it takes a couple of hours to make…but it’s worth it! The amount of oil may seem like a lot, but it’s necessary to make the paste with the spices.

1. Chop the onion and tomatoes, grate the ginger and mince the garlic. Combine the spices into a small bowl and set aside.
2. Add about half of the oil to a pan, and over high heat, sear the chicken on all sides until lightly browned (about 5-10 minutes). Remove the chicken and set aside.
3. Caramelize the onions. In the same pan used for the chicken, add the other half of oil and cook the onions. Reduce the heat to low and continue to cook the onions, stirring occasionally, until they are very soft and golden brown. Be patient and cook the onions for approx 20-30 minutes. This may seem like a long time, but it adds a lot to the flavour.
4. Add the ginger and garlic. Stir for 2-3 minutes, then add tomato and saute for another minute.
5. Add the rest of the spices and salt. This spice paste will thicken up. Stir until well mixed with the onion and tomato.
6. Add the seared chicken back to the pan. Make sure all the chicken is covered in the spice paste. Add 1 cup of water into the pan (be careful not to wash off the spice paste from the chicken). Add chili peppers if you are using them.
7. Bring to a simmer, cover, and cook for 20-30 minutes, stirring occasionally. This is a good time to start your rice.
8. Squeeze in juice from 1 lemon after the curry is done. Top with fresh cilantro and yogurt.