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Authentic Chicken Curry

DIRECTIONS

Mince the ginger, garlic, and serranos in a food processor and set aside.
Heat the oil in a large saucepan over medium-high heat. Add the onions and brown until they turn a deep red-brown, about 5 minutes. Add the ginger mixture and sauté for 1 minute. Add 1 to 2 tablespoons hot water to stop the browning of the onions and mix into a paste. Add the cardamom, cassia, bay leaves, cloves, peppercorns, coriander, cumin, turmeric, and cayenne. Add 1 or 2 tablespoons hot water. Brown for 2 to 3 minutes. Add the tomatoes and cook over high heat until the oil is separated from the paste, about 2 minutes. (May be prepared 1 or 2 days in advance and refrigerated until ready to use.)
Add the chicken and cook over medium heat until golden brown. Add the salt and 1/2 cup hot water. Cover and simmer for 30 minutes, or until the chicken is cooked through and almost falls off the bone when pierced with a fork.
To serve, garnish with cilantro.