Chicken Curry Recipe

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One 3-inch chunk peeled, fresh ginger

10 green cardamom pods

1 cinnamon stick, broken in half

1/2 jalapeno, or more to taste

Kosher salt and freshly ground black pepper

1 bay leaf

1/2 cup whole, peeled, canned tomatoes (with puree), roughly chopped

2 cups cold water

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2 teaspoons Madras-style curry powder

1 medium yellow onion

1/4 heaping teaspoon whole cloves

8 whole allspice

Serving suggestion: Basmati rice and chutney

1/4 cup vegetable oil

5 cloves garlic

3 pounds mixed skinless, bone-in chicken thighs and drumsticks (separated)

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