Happy April Fools! I am curled up inside because of both the snow outside and the stomach flu I am almost finally recovered from. I actually made this dish Sunday night but by Monday morning I couldn’t look or think about food, so it delayed the post a bit.
A shame because this came out excellent! It really tasted authentic and had a nice mild spice. It kinda has a butter chicken thing going for it but with no cream and not much oil – nice right? I grabbed this recipe from here and made a few modifications. I pulled the chicken from our freezer so I only had enough for two portions but if I knew how good it was I would’ve thought twice about doubling it.
I am always a little wary of cooking yogurt in case it curdles but it worked perfectly. Does anyone know what makes that work, some of the time? I used a low fat, not a non-fat, or maybe the key is the ratio?
[print_this]Simple not-from-a-bottle Chicken Curry Recipe
1 tablespoon canola oil
4 boneless, skinless chicken thighs, chopped into chunks
1 onion, diced
1/4 teaspoon salt
1″ piece of ginger, peeled and roughly chopped
2 cloves garlic
1/2 teaspoon turmeric
2 dried red chilies
3 cardamom pods, inside only, husks discarded (I used green)
1″ piece of cinnamon stick
3/4 cup crushed tomatoes
1/4 cup water
1/4 cup plain yogurt
1 teaspoon lemon juice
cilantro for garnish
In a dutch oven heat oil over medium heat and saute chicken pieces for a few minutes. Add onion and salt and cook until onion is translucent. Meanwhile combine next 9 ingredients (not yogurt, lemon juice or cilantro) in a blender and puree. Add yogourt just to combine. Add mixture to chicken and simmer gently for 45minutes to an hour. Stir in lemon juice and garnish with cilantro. Serve with hot naan bread, basmati rice or both! I chose brown basmati.[/print_this]