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
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.