From: Curries for the Soul p 104
Servings: 8
Tags: indian, chicken, poultry
Last Made: March 16, 2024
Scott:
Ana:
Alex:

Ingredients

  • Marinade
    • 3/4 c yogurt
    • 6 cloves garlic, chopped
    • 1.5 Tbs ginger, chopped
    • 1-2 chilies, chopped
    • 1 tsp salt
    • 1/4 tsp turmeric
    • 1/4 tsp cayenne
    • 1/2 tsp garam masala
    • 1.2 kg (2.5 lb) boneless chicken thighs
  • Paste
    • 2-3 Tbs oil or ghee
    • 1/2 c cashews
    • 350 g onions
    • 3/4 c water
  • 1/4 tsp turmeric
  • 1 tsp salt
  • 3/4 c yogurt
  • 1/2 c coconut milk
  • 1/2 Tbs lemon juice
  • 1/2 c water
  • 1/2 tsp garam masala
  • 4-6 cardamom pods, pounded
  • sliced almonds, for serving
  • 4 Tbs cilantro
  • 4 Tbs mint
  • Rice or naan (as side)

Steps

Combine yogurt, ginger, garlic, chilies, 1/4 tsp turmeric, cayenne, 1/2 tsp garam masala, 1 tsp salt. Cut chicken into 1" wide strips. Add to yogurt and marinate 1-24 hours. Start cooking rice Saute onions in oil/ghee until golden. Add cashews. Brown nuts 2-3 min. Cool. Blend. Add 3/4 c water to make paste Fry paste a few minutes Add chicken, 1/4 tsp turmeric, 1 tsp salt. Cook chicken. Add yogurt, 1 Tbs at a time. Add coconut milk. Add 1/2 c water. Simmer 15-20 min. Add 1/2 tsp garam masala, lemon juie, cardamoms, coriander, mint, almonds. Serve over rice or naan

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