I LOVE curry! I love all things spicy really. This was an amazing chicken curry, all done at home and all done by Namon. 😉 Now, I claim this was not an easy meal, but Namon swears it is.
This was another New York Times recipes. Check out New York Times Cooking! They have some amazing recipes!
You will need:
Boneless Skinless Chicken Thighs
2 tbsp unsalted butter
2 cinnamon sticks
2 large onions diced
1 two inch chunk ginger peeled and finely diced
6 cloves garlic peeled and crushed
2 chili peppers seeded, halved, and cut into half moons
3/4 cup pureed tomatos
2 tbsp tomato paste
1.5 tsp ground cumin
1/2 tsp ground tumeric
3 tbsp plain yogurt
1 3/4 lb boneless skinless chicken thighs cut into 1 inch chunks
1 tsp garam masala
cayenne pepper to taste
Step 1: melt butter in dutch oven on medium heat, add 1 tsp cumin and cinnamon sticks. Cook until fragrant. Add onions and cook until brown.
Step 2: Brown chicken
Step 3:Ttake ginger, garlic, and chili peppers, and mush them all together in a mortar, or dice very fine. Add to onions. After those become fragrant, add tomato puree, tomato paste, ground cumin, ground tumeric, and some salt. stir to combine.
Step 4: add yogurt. Add chicken. put heat to low, cover, and simmer for ~15 minutes. Add garam masala and cayanne, cover and cook another 5 minutes.
Serve on rice or noodles, and with a side of yogurt.
Here, you can watch the video and see how it all goes:
Thanks for watching! Let us know if you try it! How did it go? How would you change it?