Chicken Curry

This curry is my attempt to duplicate the "Chicken Curry" from the Indian Cuisine restaurant in Gainesville, FL. This version is pretty darn close, but there's still room for improvement.

Time: 60 minutes (25 prep + 35 cooking)
Serves: 4

Step 0

If necessary, cook/prep the chicken and caramelize the shallots.

Step 1: Prepare spices

Curry powder:

Garam masala:

Step 2: Make curry

Heat the fat and ghee in a large pot. Add the onions and cumin seeds, and cook on medium-low heat for at least 20 minutes, until the onions are very soft. Add the salt, raisins, garlic, and ginger, and cook for a few minutes more. Add the curry powder and 2/3 of the garam masala and cook for another minute or two.

Add the water and lemon juice, remove from the heat, and blend into a smooth gravy.

Add the chicken to the gravy, bring the gravy to a simmer, and cook until the chicken is warmed through.

Step 3: Cook rice

Go back in time and make basmati rice.

Step 4: Finish it up

Remove the curry from the heat.

Mix the cream and remaining garam masala into the curry.

Serve over basmati rice. Optionally garnish with fresh cilantro.