Whole Spice Chicken Curry

This is a recipe that can be made ahead of time, and the chicken actually gets better as it sits. Serve with Bay Leaf-Scented Rice Pilaf or steamed rice.

Yield: 6-8 servings

2 tablespoons unsalted butter or vegetable oil

2 onions, finely chopped

8 garlic cloves, minced

2 tablespoons finely grated fresh ginger

2 bay leaves, preferably fresh

2 kaffir lime leaves

1 cinnamon stick

6 whole green cardamom pods, lightly crushed

1 teaspoon cumin seeds

1 teaspoon ground turmeric

4 whole cloves

1/8 teaspoon crushed red pepper flakes

12 skinless chicken thighs with bones (about 4 pounds)

Salt and pepper

2 cups chicken broth

1 (14-ounce) can light coconut milk

Method:

Melt the butter in a heavy, large Dutch oven over medium heat. Add the onions and sauté until very tender, about 8 minutes. Add the garlic, ginger, bay leaves, lime leaves, cinnamon stick, cardamom pods, cumin seeds, turmeric, cloves, and red pepper flakes, and cook for 2 minutes. Add the chicken and cook just until it is no longer pink, turning once, about 4 minutes.

Sprinkle the chicken with salt and pepper. Add the chicken broth and coconut milk and stir gently. Cover and simmer over medium-low heat for 10 minutes. Uncover and continue simmering the chicken over low heat until it is very tender and the sauce is thick, about 1 hour. (Can be prepared up to 2 days ahead. Cool, cover, and refrigerate. Reheat over medium-low heat, stirring occasionally until the chicken is heated through.)

*I’ve made this recipe in a pressure cooker before. To thicken the sauce I just added a mixture of cornstarch and a little water.