Unbelievable Indian Dish You Won't Believe You Haven't Tried Yet
Two of the four of us at the Galley of the Sun LOVE curry. This is a fantastic Indian dish that uses slightly different spices and ingredients than what we Americans think of curry. I gave this a shot and had a hit!
Ingredients
1 cup chopped sweet onions
1 chopped poblano pepper (I chose the poblano for it’s lot heat factor. If your group likes it hot, try a serrano or Thai chile peppers)
10-12 Cashews
3 T Vegetable oil
3-4 whole cloves
3-4 pods of cardamon
1 inch of a cinnamon stick
2 T of ginger-garlic paste
1.5 lbs of chicken cut into bite sized chunks (I used boneless, skinless chicken thighs)
1/4 cup Greek yogurt
2 t coriander powder
1/2 t cumin powder
1 t Kosher or sea salt
1 T lemon juice
1 t honey
1 T kauri methi
1 T Whole Black Peppercorns, mashed with a vengeance with a mortar and pestle
1/4 cup of heavy cream
1/2 t Garam Masala
1. Bring 4 cups of water to a boil.
2. Add onions, peppers (or chiles), and cashews and boil for 6-8 minutes.
3. Strain out the onions, peppers (or chiles) and cashews and chuck them in a blender. Blend at high speed into a fine paste.
4. Heat the oil in a large skillet. Once the oil begins to shimmer, add the cloves, cardamon pods and cinnamon and cook for about a minute.
5. Add the onion-pepper-cashew paste to the skillet and cook for 8-10 minutes, stirring frequently.
6. Add the ginger-garlic paste and cook for an additional 2 minutes, stirring frequently.
7. Add the chicken and cook for 6-8 minutes on high heat.
8. Add the yogurt and cook for another 3-4 minutes, stirring frequently.
9. Add the coriander, cumin and salt and cook for another 3-4 minutes.
10. Add 1/2 cup of water and the black pepper powder and cook until the oil begins to separate.
11. Add another 1/2 cup of water and cover the pan to cook the chicken (about 6-8 minutes).
12. Add the lemon juice, honey, kauri methi and smashed peppercorns and mix well.
13. Add the heavy cream and stir frequently until mixed (about 1 minute).
14. Serve over rice. Enjoy!
Equipment used:
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