INDIAN CURRY MURGH KARI WITH SPICES ENJOY DAN:

INDIAN CHICKEN CURRY MURGH KARI FOR SUNRISE DENTAL by CHEF DAN:

Serves 12

INGREDIENTS:

4 Pounds cut-up chicken fryer

3 tablespoons olive oil

1 cup raw unsalted cashews

1 tablespoon fennel seeds

1 tablespoon curry powder

2 onions, chopped

2 tomatoes, quarter

8 garlic cloves, minced

1 thumb-size fresh ginger, peeled and chopped into 1-inch pieces

1-tablespoon EACH sea salt, turmeric, garam masala, and red chili powder

2 tablespoon red curry paste

3 tablespoon olive oil

2-cups plain yogurt

1 tablespoon EACH dried fenugreek, and paprika

1 2-inch cinnamon stick

4 green cardamom pods

4 cloves

4 jalapenos, or Serrano peppers, stems removed, halved lengthwise

A handful fresh cilantro, chopped

DIRECTIONS:

1.   Place the chicken in a 6 quart crock-pot.

2.   Cook cashews, curry and fennel seeds in a dry skillet for 2 minutes stirring until fragrant.

3.   In a food processor, pulse the cashew mixture, onion, tomato, ginger, and garlic until smooth.

4.   Transfer paste to a bowl.

5.   Whisk in salt, turmeric, garam masala, oil, yogurt, red chili powder, fenugreek, paprika, and red curry paste.

6.   Pour mixture over the chicken.

7.   Add cinnamon stick, cardamom pods, cloves, and jalapenos, mix gently

8.   Cook on low for 8 hours.

9.   Garnish with cilantro and serve with naan.

ENJOY DAN:                                                             BON-JALAPENOS)