Daddy's Favorite Chicken Curry

Description §

This chicken curry recipe is a favorite of the author’s father. It is a flavorful and creamy dish that can serve 4 people, or 2 with leftovers for another meal.

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Ingredients §

• 1¼ cups finely chopped onions
• 2 garlic cloves, minced
• ½ inch piece of ginger, chopped
• 1 hot green chile or Serrano pepper, seeds and pith removed (optional)
• 2 tbsp mustard oil or grapeseed oil (vegetable oil will also work)
• ½ tsp cumin seeds
• 1 cup diced or crushed tomatoes, canned or fresh
• 2 tbsp Indian or Greek yogurt (preferably not fat free)
• 2 tbsp sour cream
• 1 tsp ground coriander
• ½ tsp ground cumin
• ½ tsp turmeric
• ¼ tsp chile (cayenne) powder
• ¼ tsp ground black pepper
• ½ tsp garam masala
• 1 tsp Kasoori Methi (dried fenugreek leaves; omit if unavailable)
• 1 tsp Kosher salt
• 2 lbs bone-in, skin-on (highly preferable) or boneless skinless chicken thighs
• 1 tbsp lemon juice
• 2 tbsp fresh chopped cilantro
• 2 tbsp heavy cream
• 1½ – 2 cups chicken stock or broth (preferable) or warm water
• 6 or 7 small new potatoes (optional)

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Method §

1. If you are using bone-in skin- on chicken thighs, remove the skin and most of the skin from each thigh, then cut it into bite size pieces as follows: trim off the boneless portion and cut it into bite size pieces if large enough. Cut the bone-in portion in half so that the bone is cut in half. Use a cleaver or a large kitchen knife to do this: set the knife on the chicken and then hit the top the blade hard with the palm of your hand. Set the chicken aside.
2. If you are using potatoes, peel them and cut each potato in half if they are large enough; otherwise leave them whole. Heat enough oil in a small saucepan so that the depth of oil is enough to cover the potatoes. When the oil is hot enough (about 350°F) add the potatoes and fry them until they have formed a bit of a ‘skin’ and are a light gold in color – usually 3 – 5 minutes; don’t overcook and let them go beyond a golden brown. Remove the potatoes from the oil and set aside to drain on a paper towel lined plate.
3. Now finely chop the onions, garlic, ginger, and green chile in a food processor.
4. Heat the oil in a deep cast iron enameled saucepan over medium-high heat. Add the cumin seeds. When they begin to sputter, add the onion mixture. Fry the mixture, stirring occasionally, until the onions are lightly browned, 5 to 10 minutes.
5. If you are using diced tomatoes, blend them in a food processor until smooth, then reduce the heat to medium and add them to the onion mixture. If you’re using crushed tomatoes, you can add them directly to the onions without blending.
6. Cook the onion-tomato mixture for about 5 or 6 minutes, or until all the liquid has evaporated and you can see the oil around the edges.
7. Add the sour cream and yogurt and cook, stirring continuously, for about 5 minutes. Add all the spices, the salt, and stir rapidly for about a minute.
8. Add the chicken thighs, 1½ cups of hot water or chicken stock, and mix well to cover the chicken with the sauce. Cover, raise the heat, and bring the mixture to a boil. Reduce the heat to medium-low and cook, stirring occasionally for about 30 minutes, or until the chicken is tender. If you are using potatoes, add them to the curry about halfway through the 30 minute period, making sure that they are covered by the liquid. Add additional hot water or stock, one tablespoon at a time, during this time if the mixture appears too dry.