MEERA SODHA'S CHICKEN CURRY
This simple curry serves as a fine introduction to the Indian home cooking of Meera Sodha, a British cookbook author whose "Made in India: Recipes From an Indian Family Kitchen" was released in 2015. The recipe for this curry, her "ultimate comfort food,'' derives from the one her Indian-born mother cooked for Sodha when she was growing up in Lincolnshire and for which she pined for during her college years in London. It provides a thick, gingery, garlic-flecked tomato sauce with deep notes of cinnamon and cumin, and a low flame of chile heat, surrounding small chunks of skinless chicken thigh, with slivered almonds scattered over the top at the end.
Provided by Sam Sifton
Categories weeknight, main course
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Melt the butter or ghee in the oil in a large Dutch oven set over medium heat, and when it is hot and shimmering, add the cumin seeds and cinnamon sticks. Cook for a minute or two, stirring often, to intensify their flavors, then add the onions. Cook, stirring occasionally, until they are golden, approximately 15 to 20 minutes.
- Meanwhile, put the ginger, garlic and peppers into a mortar and pestle with a pinch of salt, and smash them together into a coarse paste. (You can also do this on a cutting board, with a knife.)
- Add the paste to the onions, and cook for 2 minutes or so, then pour in the tomatoes, and stir. Allow to cook for an additional 2 to 3 minutes, then add the tomato paste, ground cumin, ground turmeric and another pinch of salt, and stir to combine.
- Add the yogurt slowly to the mixture, using a wooden spoon to whisk it into the sauce. It may be quite thick. When it begins to bubble, add the chicken. Lower the heat, put the lid on the Dutch oven and allow the curry to cook gently for 30 minutes or so, or until the chicken is cooked through. Add the almonds and the garam masala, along with a pinch of cayenne, and cook for 5 minutes more or so. Serve with basmati rice or naan, and the additional yogurt.
Nutrition Facts : @context http, Calories 694, UnsaturatedFat 30 grams, Carbohydrate 20 grams, Fat 50 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 15 grams, Sodium 1008 milligrams, Sugar 9 grams, TransFat 0 grams
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Shohel jess
[email protected]I made this curry for a potluck and it was a big hit. Everyone loved the flavor and the chicken was cooked perfectly. I will definitely be making this again.
Audrey Olivier
[email protected]This chicken curry was a disappointment. The sauce was bland and the chicken was dry. I would not recommend this recipe.
Hamza Alhassan
[email protected]I followed the recipe exactly and the chicken curry turned out great. The chicken was tender and the sauce was flavorful. I would definitely recommend this recipe.
Sereen Assaf
[email protected]This is the best chicken curry recipe I've ever tried. It's so easy to make and the flavor is incredible. I've already made it twice and I'm sure I'll be making it again and again.
Grl ro
[email protected]The chicken curry was a bit too spicy for my taste, but otherwise it was a good recipe. I would suggest using less chili powder next time.
Aestheic Cookie
[email protected]This recipe is a keeper! The chicken curry turned out so well, with a perfectly balanced flavor profile. I highly recommend it.
Aidan Reynish
[email protected]I made this curry for dinner last night and it was a hit with my family. The sauce was especially flavorful, with just the right amount of heat. I will definitely be making this again.
JL
[email protected]This chicken curry is a delightful blend of flavors and textures. The chicken is tender and juicy, the sauce is rich and creamy, and the vegetables are perfectly cooked. The recipe is easy to follow and the end result is a delicious and satisfying di