MEERA SODHA'S CHICKEN CURRY

Meera Sodha's Chicken Curry image

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

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Ingredients

2 tablespoons unsalted butter or ghee
1 tablespoon neutral oil, like canola
1 teaspoon cumin seeds
2 cinnamon sticks, approximately 2 inches long
2 large white or yellow onions, peeled and finely chopped
1 2 1/2-inch piece of ginger, peeled and grated or minced
6 cloves of garlic, peeled and crushed
2 green cayenne or jalapeño peppers, stemmed, seeded and cut into half-moons
Kosher salt, to taste
3/4 cup plus 2 tablespoons puréed tomatoes
2 tablespoons tomato paste
1 1/2 teaspoons ground cumin
1/2 teaspoon ground turmeric
3 tablespoons whole-milk yogurt, plus 1 cup to serve with the meal
1 3/4 to 2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks
3 tablespoons slivered almonds
1 teaspoon garam masala
Pinch ground cayenne pepper, or to taste.

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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Nsolo Violet

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This chicken curry was easy to make and packed with flavor. I served it with rice and naan, and it was a hit with my family.

Adejare Naheema

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I'm not a big fan of Indian food, but this chicken curry was surprisingly good. The flavors were complex and the chicken was tender. I would definitely make this again.

Mewtwo Yt

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This curry was amazing! I loved the combination of spices and the creamy coconut milk. It was the perfect comfort food for a cold winter night.

mlise gming

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I'm not a fan of coconut milk, but this chicken curry was still delicious. The flavors were well-balanced and the chicken was tender.

Nathan Aiyelabola

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This chicken curry was a bit too spicy for my taste. I would recommend using less chili powder next time.

Kishan bheel

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I'm a beginner cook and this recipe was easy to follow. The curry turned out great and my family loved it. I will definitely be making this again.

RS RASEL

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This chicken curry was a hit with my friends! We all loved the creamy coconut milk and the tender chicken. It was a great way to spend a cold winter night.

hakim ahmed

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I thought this chicken curry was just okay. The flavors were a bit bland for my taste. I added some extra spices to give it more flavor.

Faruq keshinro

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This is the best chicken curry I've ever had! The instructions were easy to follow and the curry was so flavorful. I will definitely be making this again and again.

Tin Opn

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I'm not a big fan of Indian food, but this chicken curry was delicious! The flavors were well-balanced and the chicken was tender. I'll definitely be making this again.

Calista Sokolowski

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This chicken curry is a keeper! It's easy to make and packed with flavor. I love the combination of spices and the creamy coconut milk. I served it with rice and naan, and it was a hit with my family.

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