This is another of my wife's curry projects. (She has been making curries about once a week. We really like having them for lunch.) This recipe is based on a recipe in the cookbook “Curry Easy” by Madhur Jaffrey which my wife got recently. This is a yogurt based white curry.
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We added blanched green beans and skinned Campari tomato. I also garnished it with Japanese pickles called “Funkushin or Fukujin-zuke” 福神漬け to add some colors.
Ingredients:
1 tsp. Cinnamon
1 1/2 tsp. Cardamon
1/4 tsp cayenne
4 bay leaves
3 onions roughly chopped
4 chicken thighs
3 Tbs. Grated ginger
6 garlic cloves peeled and lightly crushed
1 cup greek yogurt
1 tbs. Vinegar
1 1/4 tsp salt
Directions:
Put several Tbs. Peanut oil in a frying pan and bloom the spices cinnamon through bay leaves in the hot oil. Add the onions and sauté until they are translucent. Add the garlic and ginger and fry until fragrant. Add the yogurt, vinegar and salt. Stir to make a creamy sauce. Put in the chicken and cover with the sauce. If more liquid is necessary add some chicken broth. Cook on simmer for about 1 hour or until the chicken is completely cooked.
Put several Tbs. Peanut oil in a frying pan and bloom the spices cinnamon through bay leaves in the hot oil. Add the onions and sauté until they are translucent. Add the garlic and ginger and fry until fragrant. Add the yogurt, vinegar and salt. Stir to make a creamy sauce. Put in the chicken and cover with the sauce. If more liquid is necessary add some chicken broth. Cook on simmer for about 1 hour or until the chicken is completely cooked.
This is a nice curry. It seems that the recipes in this cookbook are a bit simpler than the recipes in the other Madhur Jaffrey cookbooks we have. This one was very nice and a bit different from the usual that we have made which was good for a change. The sauce is creamy and the spices are flavorful and fairly gentle but slow heat will creep up on you. rice and Japanese Fukujinzuke pickles, this is a good curry.
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