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
Adapted from 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.”

Yields 6 servings

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

Purée the garlic, ginger, and 3 tablespoons of water in a blender. Transfer the mixture to a large bowl and whisk in the yogurt, 1/2 teaspoon of salt, turmeric, and chili powder until combined. Add the chicken and turn it to coat well. Cover the chicken and allow it to marinate at room temperature for about 30 minutes.

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

Heat oil in a 12 to 14-inch heavy skillet (2 to 3 inches deep) over moderate heat until hot but not smoking. Cook the onion with the bay leaves, stirring occasionally, until the onions are a deep golden color (about 8 to 10 minute)s.

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

Stir in the remaining 1 cup of water and 3/4 teaspoon of salt. Simmer the chicken, covered, until it is cooked through (about 20 to 25 minutes).

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

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