Indian Chicken Curry

Another day, another somewhat healthy blog post! I'm excited to share this one because I was surprised that it turned out as good as it did. The original recipe is for a drumstick recipe but we used chicken thighs on top of rice and I enjoyed it better that way. This is a kidney-friendly recipe. We did not use onions but instead onion powder and garlic powder instead of garlic. 

Ingredients:
1 medium tomato
2 tbsp onion powder
2 tbsp garlic powder
1" cube ginger root
5 small chicken thighs
5 tbsp vegetable oil
3/4 tsp cumin seed powder
1 cinnamon stick
2 bay leaves
1/4 tsp peppercorns
3/4 tsp salt
1 1/2 tsp cayenne pepper
1/4 cup water
1/2 tsp garam masala

Directions:
Peel and dice the tomato. Put the onion powder, garlic powder and ginger root to the side. 

In a large pot, heat the oil over medium-high. When hot, add the cumin seed powder, cinnamon stick, bay leaves and peppercorns. Stir once and let sit for just about one minute. This step I had to re-do because the bottom of the pan burned. After about one minute, you can add the onion powder, garlic powder and ginger root. Stir until onion powder is brown, about one minute. Add the tomato, chicken thighs, salt, cayenne pepper and 1/4 cup water. Stir and bring to a boil. Cover the pot tightly and turn the heat to low and simmer for 25 minutes. Stir a few times during that period. If chicken is still not cooked, cook for a few minutes longer. Remove the cover, turn heat to medium and sprinkle the garam masala and stir gently for about five minutes to reduce the liquid.