This chicken curry is really something special. I never thought I could make something that tasted so good at home. Typically, we order curry from our local Indian restaurant and this tastes almost identical to our favorite dish.
Check out what my pals over at Group Recipes had to say about this recipe:
“A simple version of this classic dish. What it might lack in authenticity, it makes up in depth of flavor.”
Even though this recipe may be “simple” it definitely packs a bold flavor! There is quite a bit of heat in this curry so have your Rolaids ready haha!
1 lb. Tyson boneless skinless chicken thighs
1 large onion
1 serrano chile
2 tbsp. fresh minced ginger
3 garlic cloves
4 tbsp. ghee or Bertolli olive oil
1/2 cup Holland House white wine
1/4 cup Oikios yogurt
1/4 cup coconut milk
2 tbsp. McCormick curry powder (S)
1 tsp. garam marsala (S)
1/2 tsp. cardamom (S)
1/2 tsp. chili powder (S)
1/2 tsp. cumin (S)
1/2 tsp. cinnamon (S)
1/2 tsp. red pepper flakes (S)
1/4 tsp. turmeric (S)
1/4 tsp. chipotle pepper powder (S)
1/4 tsp. cayenne powder (S)
(S)= spice mix
Make the spice mix.
Chop the thighs into bite-sized pieces. Dice the onion, mince or press the garlic, mince the garlic and dice the chile fine.
Remember the key to Indian cooking: First, toast your spices in oil. In a large pot over high heat, pour in 3 tablespoons of ghee or olive oil. Let it heat until tiny wisps of smoke can be seen. Now add the spice mix. Stir this mixture until the spices begin to turn brown and toast. Approximately 1 minute. DO NOT TAKE YOUR EYES OFF THE POT. IT WILL BURN!
Once the mixture has browned, add the onions, the ginger and the pepper. Liberally salt the mixture (approximately 1 tsp). You want to hold back on the garlic. (Once garlic burns it becomes bitter in taste.) After about 2 minutes, you should see the onion begin to change color. Now add the garlic. Cook for another minute over high heat. This step should result in a dark, spicy paste of vegetables and spices.
Salt the chicken and then add it to the pot. You may need more oil or ghee at this point; if the pan is too dry, add the remaining tablespoon. Begin to brown the chicken. Approximately 4 min.
Once the chicken starts to brown, it’s time for the wine. This step is a pretty well-known technique called deglazing. Sure, the wine adds flavor — but you’ll also notice all the brown bits on the bottom of the pot. You are also using the wine to scrape those up. Those little bits are full of flavor, and you want them incorporated into the final product. So as soon as you add the wine, use your spoon or silicon spatula to start scraping them up into the liquid.
Once the wine begins to cook off and be absorbed by the meat, turn down the temperature to medium.
You’ll notice that the browned bits are emerging again. This time, you’re going to add coconut milk to deglaze. Work up all the nice patches of spice and bits. Once you’ve done this, turn the temperature down to low, cover with a lid, and let cook for about 15 min.
Turn off the heat. Stir in the yogurt. Serve over rice. Enjoy!
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Quick Tip: This curry can be made spicier for those who like that sort of thing by adding a few extra sprinkles of cayenne pepper to the mix.
Thank you to Group Recipes for this great recipe.