Dhaba Chicken Curry

Recipe printed from chiknpastry.com

Dhaba Chicken Curry
adapted from Food & Wine, March 2011; serves 4

time commitment: 40 minutes, 25 of which is active

I don't make a lot of Indian food at home, but this is one that will certainly get made again. It's easy, it's relatively quick, and it is so. damn. good. Make sure your spices are fresh for maximum flavor, and definitely use the cilantro garnish rather than the scallions you see pictured here. I didn't have any cilantro and wanted to pretty it up, but the scallions were a bit much with all the other oniony goodness the dish had going on already.

printable version

ingredients
3 onions, coarsely chopped
2 garlic cloves
One 1-inch piece of fresh ginger, peeled and chopped
1/4 c canola oil
1 T ground coriander
1/2 t ground cumin
1/2 t cayenne pepper
1/4 t cinnamon
Pinch of ground cloves
Pinch of ground cardamom
1/4 t turmeric
1 c tomato sauce
Four medium-sized boneless, skinless chicken breasts
Salt and fresh-ground pepper
1 c water
2 T chopped cilantro
1 c uncooked basmati rice

instructions
In a food processor, chop the onions. Add the garlic and ginger and process until they are finely chopped (and almost watery).

In a medium, enameled cast-iron casserole, heat the canola oil. Add the coriander, cumin, cayenne, cinnamon, cloves and cardamom and cook over low heat until fragrant, about 1 minute. Add the onion mixture and cook over high heat, stirring occasionally, until the mixture is golden brown, about 6 minutes. Add the turmeric and tomato sauce and simmer over moderately high heat, stirring occasionally, until slightly thickened, about 3 minutes.

Meanwhile, cook rice according to package instructions. Keep warm.

Season the chicken breasts with salt and pepper and add them to the casserole. Coat the chicken with the sauce. Add the water, cover and bring to a boil. Simmer over low heat, turning a few times, until the chicken is white throughout, about 10 minutes. Season the chicken curry with salt. Transfer the cooked rice, chicken and sauce to a serving bowl. Garnish with the cilantro and serve.

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