Meera Sodha’s Chicken Curry

I received a rice cooker for Christmas! I had to make some sort of chicken dish to serve with my perfectly cooked rice. 🙂

This comforting chicken curry was very thick and hearty. The recipe was adapted from Made in India: Recipes from an Indian Family Kitchen by Meera Sodha. I also included some of Sam Sifton’s adaptations from The New York Times.

The dollop of yogurt on top was essential. We also ate it with warm naan, roasted cauliflower and steamed spinach.

Yield: 6 to 8 servings

• 2 T unsalted butter or ghee
• 1 T neutral oil, like canola
• 1 tsp cumin seeds
• 2 cinnamon sticks, approximately 2 inches long
• 2 large white or yellow onions, peeled and finely chopped
• 1 2 1/2-inch piece of ginger, peeled with a spoon and grated or minced
• 6 cloves of garlic, peeled and crushed
• 2 green cayenne or jalapeño peppers, stemmed, seeded and minced (or 1 tsp chili powder)
• kosher salt, to taste
• 3/4 cup plus 2 tablespoons strained or puréed tomatoes (I used Pomi)
• 2 T tomato paste
• 1 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 3 T whole-milk yogurt, plus 1 cup to serve with the meal
• 2 to 2 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks
• 3 T ground or slivered almonds
• 1 tsp garam masala
• pinch ground cayenne pepper, or to taste
• 1 1/2 cups brown Basmati rice, rinsed and cooked per package directions

1. Melt the butter or ghee in the oil in a large Dutch oven set over medium heat, and when it is hot and shimmering, add the cumin seeds and cinnamon sticks. Cook for a minute or two, stirring often, to intensify their flavors.
2. Add the onions. Cook, stirring occasionally, until they are golden, approximately 10 to 15 minutes.
3. Meanwhile, put the ginger, garlic and chilies into a mortar and pestle with a pinch of salt; smash them together into a coarse paste. (You can also do this on a cutting board, with a knife.) (I had a bit of a struggle with this! May try the cutting board method next time.)
4. Add the paste to the onions, and cook gently for 2 minutes or so, then pour in the tomatoes, and stir. Allow to cook for an additional 2 to 3 minutes, until the mixture thickens.
5. Add the tomato paste, ground cumin, ground turmeric and 1/2 teaspoon of salt; stir to combine.
6. Add the yogurt slowly to the mixture, using a wooden spoon to whisk it into the sauce. It may be quite thick. When it begins to bubble, add the chicken.
7. Lower the heat, put the lid on the Dutch oven and allow the curry to cook gently for 30 minutes or so, or until the chicken is cooked through.
8. Add the almonds and the garam masala, along with a pinch of cayenne, and cook for 5 minutes more or so. Taste and adjust seasoning, as needed.
9. Serve with basmati rice and/or naan, and the additional yogurt for topping at the table.