Friday, April 15, 2011

Chicken Curry

Serve over rice pilaf.

1-inch piece ginger, peeled
4 cloves garlic, peeled
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried chili flakes
4 T ground almonds
1/2 cup water
5 cardamom pods, bruised
1 cinnamon stick, broken in half
2 bay leaves
4 cloves
1/4 cup vegetable oil
3 pounds boned chicken thighs, each cut into 2
2 onions, finely chopped
1 cup Greek yogurt
1 cup chicken stock
1/2 cup heavy cream
1/2 cup golden raisins
1 teaspoon garam masala
1 T sugar
1 teaspoon salt
3/4 cup flaked almonds, toasted, to garnish

Preparing the chicken curry:
Put the ginger, garlic, cumin, coriander, and chili into a food processor, or into a mortar and pestle, and blend to a paste. Add the ground almonds and water and then blend again, set aside.

Heat the oil in a large pan and add the chicken pieces - in batches so they fry rather than stew - and cook them just long enough to seal on both sides, then remove to a dish.

Add the spices and turn them in the oil. Add the onions and cook them until softened and lightly browned, but keep the heat gentle and stir frequently, to avoid sticking. Pour in the blended paste, and cook everything until it begins to color. Add the yogurt, half a cup at a time stirring it in to make a sauce, then stir in the stock, cream, and raisins.

Put the browned chicken back into the pan, along with any juices that have collected under them, and sprinkle over the garam masala, sugar, and salt. Cover and cook on a gentle heat for 20 minutes, testing to make sure the meat is cooked through.

If making a day ahead, take the pan off the heat and leave it to cool before reheating the next day.

If eating the same day or when you've reheated it the next day, pour into a serving dish and scatter with the toasted flaked almonds.

Serves 8


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