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Ingredients
3 large cloves fresh garlic, peeled
6 quarter-size slices peeled fresh ginger
1 large onion, coarsely chopped
2 large tomatoes, coarsely chopped
½ cup coarsely chopped fresh cilantro, including soft stems
3 or more fresh green chile peppers, stemmed
3 tablespoons vegetable oil
2 bay leaves
5 green cardamom pods
1 (1-ich) sticks cinnamon
1½ tablespoons ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala + ¼ teaspoon for garnish
½ teaspoon ground turmeric
1 teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste
½ cup plain yogurt, whisked until smooth
1½ - 2 lbs chicken pieces
water
cilantro sprigs |
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Directions
1. In a food processor, process together the garlic, ginger, and onion
until minced. Remove to a bowl. Then process together the tomatoes,
cilantro, and green chile peppers until smooth. Remove to another
bowl and set aside.
2. Heat the oil in a large pan over medium-high heat and cook the bay
leaves, cardamom pods, and cinnamon, stirring, for about 30 seconds.
Add the onion-garlic mixture and cook until browned, about 7 minutes.
Add the tomato-cilantro mixture and continue to cook, stirring, until
all the juices evaporate and the oil separates to the sides, about 7
minutes.
3. Add the coriander, cumin, 1 teaspoon garam masala, turmeric, salt,
and black pepper, then mix in the yogurt, stirring constantly to
prevent it from curdling, and cook, stirring, until it is incorporated
into the sauce.
Add the chicken pieces and stir about 5 minutes to brown them. Then
add about 1 cup water, cover the pan, and cook over high heat, about 5
minutes. Reduce the heat to moderate and cook until the chicken is
tender and sauce is thick, about 30 minutes, turning the pieces over a
few times and adding more water if you prefer a thinner sauce.
Transfer to a serving dish, garnish with garam masala and cilantro,
and serve with basmati rice.
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A few notes...
You can substitute ground ginger for the fresh ginger, but it won't
taste quite the same.
I use either jalapeno or serrano chiles. I've actually found the
curry tastes better if you double the amount of peppers but remove the
seeds.
Using canned tomatoes will work if you make sure you get the plain,
diced variety.
I tend to use boneless skinless chicken thighs. You can use breasts
if you wish but the curry won't be as tender or flavorful. I cut each
thigh into quarters. |
