I’m intimidated by curries. Case in point, Indian curries. Don’t get me wrong, I love their flavors and I’ve tried several dishes. It’s just that my palate has a low tolerance for spicy foods.
Aside from the heat level, I’ve always had the concept of curries being tedious to make. My colleague taught me how to make this and she proved me wrong. It’s easy-peasy!
Yield: 4 servings
Prep time: 10 minutes
Cook time: 30 minutes
6 tablespoons unsalted butter, divided
1 pound boneless, skinless chicken thighs, diced 1-inch
1 teaspoon olive oil
1/2 teaspoon cumin seeds
1 large onion, chopped
3 tablespoons garlic-ginger paste, recipe follows
1/2 cup chicken stock, divided
1 tablespoon ground coriander
1/4 cup cashews
1 teaspoon chili powder
1/2 teaspoon dried fenugreek, crushed, optional
2 plum tomatoes, chopped
1/4 cup cilantro
2 teaspoons ketchup
1/2 cup half and half
salt & pepper, to taste
1. Heat a large sauté pan over medium-high heat and melt two tablespoons of butter. Add the chicken thighs then season with salt and pepper. Cook until no longer pink, about 6 minutes. Transfer onto a plate and set aside.
2. In the same pan, add the olive oil then the cumin seeds. Cook for 10 seconds then add the onion and garlic-ginger paste. Deglaze the pan with 1/4 cup chicken stock. Simmer until the onions are translucent, about 5 minutes.
3. Add coriander, cashews, chili powder, fenugreek (if using), and tomatoes. Simmer for additional 10 minutes.
4. Add the cilantro. Turn off heat and transfer everything to a blender. Puree until smooth.
5. In the same pan over medium heat, melt the remaining butter then add the pureed sauce. Stir in the ketchup.
6. Turn heat to low then stir in the half and half. Add the cooked chicken. Simmer for 5 minutes.
7. Garnish with more cilantro. Serve with steamed white rice, warm naan, or crusty bread.
1 bulb garlic, peeled
1 1/2-inch thumb ginger, peeled and minced
In a chopper, combine garlic cloves and minced ginger. Process until finely chopped.
Recipe adapted from VahRehVah