Curry Chicken
Photo: Chowtimes.com, Attribution
This yoghurt-marinated chicken curry is mild by default and easy to push in any direction you like. The long overnight-style soak in garlic, garam masala and coriander seasons the meat through, and a spoonful of ground cashews thickens the sauce quietly without any flour or cream. Coconut milk is optional, and heavy cream works in its place. Spoon it over basmati rice and adjust the chiles to your own heat.
Instructions
Cut the chicken into pieces about 5 to 7 cm across, and score each piece at the edges with a knife so the marinade can get in.
In a large bowl, mix the garlic, half of the salt, half of the red chile powder, half of the garam masala, the red pepper powder, yoghurt, coriander leaves and black pepper. Add the chicken, turn it to coat, and marinate in the refrigerator for 8 hours.
In a large pot over low heat, cook the onion rings, green chiles and tomato in the oil until the onions turn light yellow.
Stir in the remaining salt, red chile powder and garam masala, along with the ground cashews and the curry powder. Add the chicken pieces and fry them for about 5 minutes, stirring gently.
Pour in the leftover marinade, then add enough water to just cover the chicken. Stir in the coconut milk or cream if you are using it.
Simmer over low to medium heat for 30 to 45 minutes. Take the pot off the heat and let it stand for a few minutes, until the chicken is tender and has taken up the sauce.
Serve with rice, ideally basmati.
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