Spicy Chicken Curry (Murgh Masala)

I love trying out Indian recipes when I visit my parents. My mom has all the spices and both my parents love Indian food. This recipe comes from a great cookbook full of delicious Indian recipes. I didn't find this curry to be to spicy, so I added the serrano pepper. Feel free to omit it if you don't love spicy food. This curry has a lot of sauce, so it's best to serve this with rice. The curry also makes great leftovers.

Recipe from Ismail Merchant's Passionate Meals

3 tablespoons oil
1 large onion, chopped or sliced
6 peppercorns
1 cinnamon stick
4 cardamom pods
6 whole cloves
2 bay leaves, crumbled
3 pounds chicken thighs (or a whole chicken, cut up)
1/4 teaspoon turmeric
1/2 teaspoon ground red pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1 hot pepper, such as serrano (optional for added heat)
salt, to taste
2 garlic cloves, minced
1/2 cup plain yogurt
1/2 teaspoon ground allspice

In a large saucepan over medium heat, warm the oil. Add the onion, pepper corn, cinnamon stick, cardamom pods, cloves, and bay leaves. Cook until the onion is slightly brown and stir frequently. Add the chicken and cook until the meat is seared on all sides.

Stir in the turmeric, red pepper, coriander, cumin, ginger, serrano pepper, and salt. Mix in the garlic and keep cooking until the chicken is well colored. Add 1 1/2 cups of hot water and simmer for 30 minutes,  or until the chick is just cooked. Add the yogurt and allspice and simmer for 10 more minutes. Serve with rice and a cucumber yogurt salad.

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