Tomato-Yogurt Chicken Curry

Name: Tomato-Yogurt Chicken Curry
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 2 bay leaves; 4 black cardamom pods; 411 grams whole plum tomatoes; 2 Tbsps peanut or canola oil; 3 larges cinnamon sticks, preferably Ceylon, broken into pieces; 6 servings Cooked basmati rice, for serving; 1 teaspoon cumin seeds; 4 dried arbol chiles, stems removed; 6 servings Chopped fresh cilantro, for topping; 5 cloves garlic; 1 inches ginger, peeled and roughly chopped; 59 milliliters green cardamom pods; 1 teaspoon honey; 6 servings Kosher salt; 1 teaspoons paprika; 1 medium red onion, finely chopped; 2 mediums red-skinned potatoes, cut into 1-inch cubes; 2 Tbsps plain whole-milk yogurt, preferably Greek style; 907 grams skinless, boneless chicken thighs, fat trimmed, halved; 0 teaspoons turmeric

Tomato-Yogurt Chicken Curry might be just the main course you are searching for. Watching your figure? This gluten free recipe has 455 calories, 36g of protein, and 12g of fat per serving. This recipe serves 6. This recipe covers 28% of your daily requirements of vitamins and minerals. If you have arbol chiles, cardamom pods, garlic, and a few other ingredients on hand, you can make it. To use up the skim milk yogurt you could follow this main course with the Coffee Coconut Milk Ice Cream as a dessert. This recipe is typical of Indian cuisine.

Instructions

Heat the oil in a large, deep pot over medium heat until it shimmers.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Sprinkle in the cumin seeds and stir; they should sizzle on contact, become fragrant and darken slightly.

Ingredients you will need

Cumin Seeds

Caramelize the onion: Immediately add the red onion and bay leaves to the pot. Cook, stirring often, until the onion is dark chestnut brown, 12 to 15 minutes.

Ingredients you will need

Bay Leaves

Red Onion

Chestnuts

Onion

Equipment you will use

Pot

Make the tomato base: While the onion is cooking, drain the juice from the can of tomatoes into a liquid measuring cup; set aside. Puree the tomatoes, garlic, ginger, chiles, turmeric and paprika in a food processor.

Ingredients you will need

Tomato

Turmeric

Paprika

Chili Pepper

Garlic

Ginger

Juice

Onion

Base

Equipment you will use

Food Processor

Measuring Cup

Add the tomato base to the onion mixture and cook, stirring, until thick and paste-like, 10 minutes. When the mixture starts sticking to the bottom of the pot, add the chicken and potatoes. Cook, stirring, until the chicken is opaque and the sauce clings to the meat and potatoes, about 5 minutes.

Ingredients you will need

Potato

Meat

Tomato

Onion

Base

Equipment you will use

Pot

Add the honey to the reserved tomato juice, then add enough water to make 1 1/2 cups of liquid; pour into the pot. Season with salt to your liking and bring to a boil, then reduce the heat to medium low and gently simmer, uncovered and stirring occasionally, until the potatoes are tender and the sauce is slightly thickened, 25 to 30 minutes.

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Tomato Juice

Potato

Honey

Sauce

Water

Salt

Equipment you will use

Pot

Adjust the seasoning: Gently stir the yogurt into the curry. Taste for seasoning and add salt, if necessary.

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Seasoning

Yogurt

Curry Powder

Salt

Sprinkle with the Garam Masala and serve over rice. Top with cilantro.

Ingredients you will need

Garam Masala

Cilantro

Rice

Photograph by Coral Von Zumwalt

Shell the cardamom: Gently crack open the green and black cardamom pods with a mortar and pestle (or crush them on a cutting board using a heavy pan).

Ingredients you will need

Black Cardamoms

Cardamom

Equipment you will use

Mortar And Pestle

Cutting Board

Frying Pan

Remove the seeds and discard the husks.

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Seeds

Grind the spices: Finely grind the cardamom seeds, cinnamon sticks and cloves in a spice or coffee grinder. Store in an airtight container away from direct sunlight for up to 1 year.

Ingredients you will need

Cinnamon Stick

Cardamom Seeds

Clove

Coffee

Spices

Equipment

Recommended wine: Gruener Veltliner, Sparkling Rose, Riesling

Indian works really well with Gruener Veltliner, Sparkling rosé, and Riesling. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is Berger Gruner Veltliner (1 Liter). It has 4.7 out of 5 stars and a bottle costs about 15 dollars.