Indian Chicken Curry
- Cook
- 74 min
[LOW] 5 min + 3 min
1 min + 20 min + 45 min
1 lb chicken thigh, cut into 2" pieces
Chicken Marinade
1 ½ teaspoons kosher salt
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper
Spices
5 black peppercorns
4 whole cloves
4 green cardamom pods
1 bay leaf
1 whole dried red chili, stemmed, seeded
¼ cinnamon stick
3 tablespoons vegetable oil
Curry
½ medium onion, sliced
2 cloves garlic, minced
1" piece fresh ginger, peeled, minced
1 tablespoon tomato paste
1 medium tomato, diced
½ jalapeño pepper, seeded, finely chopped
½ teaspoon ground cumin
½ teaspoon ground coriander
4 tablespoons plain yogurt
½ lb baby potatoes, cut into 1" pieces
⅔ cup (150 ml) chicken broth
1 teaspoon kosher salt
Garnish
1 tablespoon lemon juice
⅔ tablespoon butter
Chopped cilantro
In a large bowl, mix ingredients for Chicken Marinade, coat the chicken and marinate for at least 30 minutes, preferably overnight.
Fry Spices with vegetable oil over [LOW] heat for about 5 minutes or until fragrant. Add onion, garlic and ginger and sauté for 3 minutes or until the onion is translucent. Add tomato paste and sauté for another minute. Then add in tomato, jalapeño, cumin, coriander and yogurt; stir once. Cover and simmer over [LOW] heat for 20 minutes.
Take out cloves, bay leaf and cinnamon stick. Puree the sautéed vegetables using a blender, then return them to the pot.
Add the marinated chicken, potatoes, chicken broth and salt. Cover and simmer over [LOW] heat for 45 minutes or until chicken and potatoes are tender.
Finish with lemon juice, butter and chopped cilantro for garnish. Serve with basmati rice or naan.
Make sure to keep stirring the spices to avoid burning.
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