Unlike Jamie Oliver's time consuming yet gratifying curry, this one is not quite as labor intensive. It's also a little lighter but just as spice laden. Instead of lamb and the hearty curry paste, this one has chicken, golden raisins and almonds.
INGREDIENTS
for spice mix
2 tablespoons black mustard seeds
2 teaspoons coriander seeds
2 teaspoons ground cardamom
2 teaspoons cumin seeds
1/2 teaspoons whole black peppercorns
2 tablespoons garam masala
2 teaspoons turmeric
2 tablespoons red pepper flakes
cinnamon stick
for curry
3 lbs skinless chicken breasts, cut into 1-inch cubes
kosher salt
freshly ground pepper
canola oil
1 onion, finely chopped
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
2 bay leaves
4 cups chicken stock
1 cup tomato puree
juice of 1/2 lemon
3 Yukon Gold potatoes, peeled and cut into 1-inch cubes
1/2 cup rasins
1/2 cup blanched almonds
1 cup plain yogurt
chopped fresh cilantro and mint, for garnish
METHOD
To make the spice mix, toast all the spices in a dry skillet over low heat. When they smell fragrant but not burnt, they’re done. Remove and set aside the cinnamon stick (it will go in the stew whole). Transfer the rest of the toasted spices to a spice grinder; grind into a fine powder.
In a large bowl combine 3 tablespoons of canola oil and three tablespoons of the spice mix; stir together to form a thick paste. Add the diced chicken and toss to coat. Allow to marinate for 30 minutes.
Heat oil in a large pot over medium heat. Brown the chicken on all sides, turning with tongs, and then remove to a plate. Do this in batches if the pan looks crowded.
Add some more oil if the pan looks too dry. Add the onion, garlic, ginger, bay leaves, and the rest of the toasted spices; cook, stirring occasionally until fragrant, about 3 minutes.
Return the chicken to the pot, add the cinnamon stick, and pour in the chicken stock, tomato puree, and lemon juice. Bring to a simmer, cover, and cook over low heat for 45 minutes. Add the potatoes, raisins, and almonds; season with salt. Stir everything together, cover and cook another 30 minutes, stirring occasionally. Turn off heat and mix in yogurt.
Garnish with cilantro and mint and serve over basmati rice.
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