Welcome to another week of no particular theme New Recipe Tuesday. We’ve been pretty busy around here the last couple of weeks. Last week my son was the lead in his high school’s production of “Gypsy”, taking on the role of Herbie and doing a great job. Add to that that it was also his senior show and I am prop master for all the shows…well you get idea.
And then today was a snow day. I am located to the south of Philadelphia and we were in the direct hit of this strange mid March blizzard. Everyone did the “French toast” run yesterday (you know…eggs, bread, milk…lol), but I am from Upstate New York, so no pre planning for me. When the storm fizzled early, I got out my snow blower, cleared the driveway and headed out to the store to gather my ingredients for tonight’s dinner. Call me crazy, but I am just not one to go all berserk over pending snow when I know some guy will be plowing within hours of the final flake. The strangest part was me being the only one at the market except the cashier and one stock boy. That was a bit creepy. Good thing I only needed yogurt, a jalapeño and cauliflower!
With no theme, I opted to go for a Pinterest recipe that seemed like it had full flavor and some heat on this cold day. What I settled on was North Indian Chicken Curry. What I liked about this dish was that it didn’t take the quick course of just adding curry powder. It used a variety of spices, allowing you to adjust if you wanted. It also comes together in one large pan. Very easy and delicious. Everyone loved it and I would make it again. Served with some roasted cauliflower and simple couscous; perfect.
I give this one a solid A grade and hope you give it a try. Very yummy.
Thanks for stopping by. See you next week!
North Indian Chicken Curry
- 2 tbsp. canola oil
- 2 cups onions, finely chopped (about 2 medium onions)
- 1 cup plain yogurt, room temperature
- 1 tsp. cornstarch
- 1 tbsp. ginger, minced
- 1 tbsp. garlic, minced
- 1 to 2 fresh serrano chiles, minced (use a jalapeño as a substitute)
- 4 lb. bone-in chicken thights, skin and excess fat removed
- 1 tbsp ground coriander
- 1½ tsp. ground cumin
- ¾ tsp. turmeric
- ¾ tsp. cayenne
- 1 28-oz. can crushed tomatoes
- ½ cup fresh cilantro, chopped, more for garnish
- Kosher Salt
- 1½ tsp. garam masala
- Heat the oil in a deep Dutch oven or wide saucepan over medium-high heat.
- Add the onion and cook for about 4 minutes, stirring often. Reduce the heat to medium and cook until the onions are golden brown, stirring often, about 10 to 12 minutes (be careful not to burn them, lower the heat if necessary).
- Put the yogurt in a bowl and add the cornstarch, mix well.
- Add to the onions the ginger, garlic, chiles and cook for 2 minutes, stirring often.
- Add chicken thighs and cook until they begin to brown, 5 to 6 minutes, stirring occasionally. Remove the thighs to a platter.
- Turn the heat down to medium-low and add the spices; the coriander, turmeric and cayenne. Stir often and cook for 2 minutes.
- Add the tomatoes and their juices, the yogurt, the cilantro and about 2 tsp. of salt. Add the chicken pieces back into the pan. Stir well, cover and bring to a boil.
- Lower the heat and simmer for 20-25 minutes or until chicken is cooked through.
- Add the garam masala and stir well. Cook for another 2 minutes to blend flavor.
- When serving, garnish with more cilantro, if desired.