Ruby Chicken Curry

• portioner: 6 servings
• aktiv tid: 1 hour
• total tid: 8 hours

Ingredienser

Chicken

3 lb boneless skinless chicken thighs (cut into 2” chunks)

1 inch fresh ginger, finely diced

15 cloves garlic, crushed

3 tsp chili powder

3 tsp ground cumin

1.5 tsp garam masala

Juice of 1 lime

3 tbsp neutral oil

3/4 cup greek yogurt

Curry

12 cloves garlic

1.5 inch fresh ginger

1.5 cup neutral oil

3 bay leaves

12 pods green cardamom

3 cinnamon sticks

~5.5 cups cherry tomatoes, blended

3 tbsp butter

3 tsp chili powder

1.5 tsp garam masala

1.5 tsp ground cumin

3/4 cup heavy cream

Garnish

Ginger matchsticks, cilantro, pomegrante seeds

Serve over rice and with naan

Vejledning

In a medium bowl, mix the marinade ingredients together, then toss chicken until evenly coated. Wrap and store in the fridge to marinate 6 hours to overnight

Crush or finely dice the ginger and half the cloves of garlic, set aside.

Roughly chop the remaining cloves of garlic. Add the oil to a large pan and set over medium high heat, then add the garlic. Cook garlic until golden brown, about 2-3 minutes, watching carefully to ensure it doesn't burn

Remove the garlic with a skimmer or slotted spoon and set aside. Add the bay leaves, cardamon pods, and cinnamon sticks. Cook for about 1 minute, or until the cinnamon stick opens.

Reduce the heat to medium and add the reserved ginger-garlic paste. Cook until paste has browned a little, about 5 minutes, then add the blended tomatoes, being careful of splattering. Cook, stirring occasionally, until the sauce is reduced about 2/3 and darkened, roughly 15 minutes.

Add the butter, chili powder, garam masala, cumin, the reserved crispy garlic, and a pinch of salt. Cook for another 10-15 minutes, or until sauce has reduced by about 1/2, then stir in the cream. Cook for another 5 minutes, then remove from the heat and set aside while you make the chicken.

Soak wooden skewers for at least 30 min

Heat broiler. Remove chicken from bowl, shaking off any excess marinade, and thread chicken onto skewers. Place skewers on a wire rack on top of a tin foil lined baking sheet. Cook chicken until charred and just cooked through, 8-10 minutes

Add the chicken to the curry and simmer for another 5 minutes, stirring evenly to coat

Plate and garnish with ginger matchsticks, cilantro, and pomegrante seeds

Notater

Let curry cook for 1-2 hours