Chicken Curry

chicken curryAs you may have noted in previous posts, I am a sports nut. I come from a long line of sports nuts, or maybe just nuts who happen to like sports…whatever.

I had other plans for this week, but I would be remiss if I didn’t acknowledge the Golden State Warriors trip to the playoffs. Now, I’m not a huge basketball fan, but I do watch with my husband. However, anytime a local team is doing well I pay attention. I found myself on the couch Monday night, watching Game 1 of the Warriors series with the Spurs, and darn near loosing my mind. The third quarter was unreal. Steph Curry was on FIRE!

While after two overtimes the end result wasn’t what we hoped for, it was an incredible game! Now we look forward to at least 3 more games to cheer them on.

So, in honor of Steph and his Merry Men, here is an appropriately fiery Chicken Curry to feast on while watching the Warriors. 

Chicken Curry
Gourmet Magazine, March 2004
by Rupa De of West Lafayette, IN

Rupa De writes: “Since I am originally from India, many of my non-Indian friends have asked me for a chicken curry recipe, and this is the one I give them. I hope your readers will enjoy it, too.”

Makes 6 servings

Ingredients
4 garlic cloves, chopped
1 (1-inch) piece peeled fresh ginger, chopped
1 cup plus 3 tablespoons warm water
1/2 cup whole-milk yogurt
1 1/4 teaspoons salt
1/2 teaspoon turmeric
1/2 teaspoon chili powder
6 whole chicken legs, cut into drumstick and thigh portions (3 pounds total), skin discarded and meat trimmed of any fat
3 cardamom pods*
2 whole cloves
1 (1 1/2-inch) piece cinnamon stick
2 tablespoons vegetable oil
1 large red onion, halved lengthwise, then thinly sliced crosswise
3 Turkish bay leaves or 1 1/2 California

Serve with jasmine or basmati rice

Directions
Purée garlic, ginger, and 3 tablespoons water in a blender. Transfer to a large bowl and whisk in yogurt, 1/2 teaspoon salt, turmeric, and chili powder until combined. Add chicken and turn to coat well, then marinate, covered, at room temperature 30 minutes.

While chicken is marinating, finely grind cardamom pods, cloves, and cinnamon in grinder.

Heat oil in a 12- to 14-inch heavy skillet (2 to 3 inches deep) over moderate heat until hot but not smoking, then cook onion with bay leaves, stirring occasionally, until deep golden, 8 to 10 minutes.

Add chicken with marinade and ground spices and cook, turning chicken and stirring occasionally, until almost all of marinade is evaporated, 5 to 7 minutes.

Stir in remaining 1 cup water and 3/4 teaspoon salt and simmer, covered, until chicken is cooked through, 20 to 25 minutes.

Transfer chicken with tongs to a platter and boil sauce, stirring occasionally, until reduced to about 1 cup, 8 to 10 minutes. Discard bay leaves and pour sauce over chicken.

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