Chicken Curry with a South Indian Twist

I concocted this dish for a dinner party we had. I wanted to make a traditional chicken curry but with a twist… a South Indian twist.. which meant I used  curry leaves and mustard seeds… it was delicious…

• 1 pound chicken thighs, skinless and cut into 2 inch pieces
• ¼ cup Greek yogurt
• 3 garlic cloves
• 2 inch ginger piece, chopped
• ½ cup cilantro, chopped
• 1 teaspoon salt

Process the garlic, ginger and cilantro. Add to a small bow with the yogurt and salt. Mix well and add to a large zip lock bag with the chicken. Marinate over night or at least 2 to 3 hours.

• 1 14 ounces can diced fire roasted tomatoes with chilies
• 1 medium onion, chopped
• 2 cardamom pods
• 2 cloves
• 1 cup chicken broth

Transfer all the ingredients to a saucepan. Bring to a boil and simmer covered for 30 minutes. Take off the heat and transfer to a blender and blend till smooth.  Keep aside.

• 3 tablespoons extra light olive oil
• 8 to 10 curry leaves, chopped
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• ½ teaspoon cayenne pepper
• Salt

Heat the olive oil in a medium saucepan. Add the curry leaves, mustard seeds and cumin seeds. Saute for a minute and add the chicken with the marinade. Saute for 3 to 4 minutes on high heat. Add the blended tomato mixture. Bring to a boil and simmer covered for 30 minutes. Take the lid off and simmer for another 10 to 15 minutes. Check for seasonings.