Andhra Country Chicken Curry

Serves 4 to 6

2 lbs skinless bone-in chicken thighs

½ cup plain non-fat yogurt, at room temperature

½ tsp cornstarch

2 tbsp oil

2 cups finely chopped onions

6 whole cloves

4 green cardamom pods, cracked open

1 tbsp minced peeled gingerroot

1 tbsp minced garlic

2 tsp coriander powder

1 tsp cayenne pepper

1 tsp salt or to taste

1 ½ tsp Andhra garam masala

3 tbsp cilantro, chopped

Rinse chicken and pat dry thoroughly.  In a bowl, stir together yogurt and cornstarch to a creamy consistency.  Set aside

In a saucepan, heat oil over medium heat.  Add onions, cloves and cardamom and sauté for 2 minutes.  Add chicken and mix well.  Saute until chicken is browned on both sides, 6 to 8 minutes. 

Add coriander and cayenne and sauté for 2 minutes.  Add 1½ cups (375mL) water.  Add yogurt and salt.  Cover and bring to a boil.  Reduce heat to low.  Cook, stirring occasionally until chicken is no longer pink inside and gravy is thickened, 20 to 25 minutes.  Sprinkle garam masala over top.  Garnish with cilantro.  Serve over steamed rice.