NEW ORLEANS —
Chicken Curry
Ingredients
Marinade:
1 1/2 lbs. chicken thighs, boneless cut into bite-sized pieces
1/2 cup plain yogurt
4 garlic cloves, minced
1 Tbsp. minced ginger
2 tsp. garam masala
1 tsp. turmeric
1 tsp. ground cumin
1 tsp. red chili powder
1 tsp. of kosher salt
Sauce:
2 Tbsp. olive oil
2 Tbsp. butter
1 onion, sliced or chopped
4 garlic cloves, minced
1 Tbsp. ginger, minced
1 1/2 tsp. ground cumin
1 1/2 tsp. garam masala
1 tsp. ground coriander
14 oz crushed tomatoes
1 tsp. red chili powder
1 1/4 tsp. kosher salt
1 cup of heavy cream
1 Tbsp. sugar
1/2 tsp. kasoori methi (or dried fenugreek leaves)
Cilantro for garnish
Directions
In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour or overnight.
Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm.
Heat butter in the same pan. Sauté onions until they start to sweat, about 6 minutes while scraping up any browned bits stuck on the bottom of the pan.
Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin, and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
Add crushed tomatoes, chili powder, and salt. Let simmer for about 10-15 minutes, stirring occasionally until the sauce thickens and becomes a deep brown-red color.
Remove from heat, scoop mixture into a blender, and blend until smooth. You may need to add a couple of tablespoons of water to help it blend.
Pour the puréed sauce back into the pan. Stir the cream, sugar, and crushed kasoori methi or fenugreek leaves through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until the chicken is cooked through and the sauce is thick and bubbling.
Garnish with chopped cilantro and serve with fresh, hot garlic rice.
Garlic Rice
Ingredients
4 Tbsp. butter, divided
5 garlic cloves, minced
1 1/2 cups rice, white, Basmati or Jasmine, uncooked
2 1/2 cups chicken stock
1 tsp. dried parsley
1/2 tsp. kosher salt
1/4 tsp. cracked black pepper
2 Tbsp. fresh chopped parsley, plus extra to garnish
Directions
Melt 2 tablespoons butter in a medium-sized pot over medium heat. Add garlic and stir until fragrant, about 1 minute.
Stir in rice to coat with the garlic butter.
Add stock, dried parsley, salt and pepper. Stir well and bring to a boil.
Cover with lid and reduce heat to low so the liquid is simmering very gently. Cook until all liquid has been absorbed, about 15 minutes.
Uncover and stir through fresh parsley.
Remove from heat, cover with lid and let stand 5-10 minutes, until soft.
Fluff rice with a fork. Stir through remaining butter and season with a little extra salt, and pepper.
Garnish with some fresh chopped parsley.
