Chicken Curry

Serves 8
Time 1 hr 15 min
Chicken Curry

This vibrant chicken curry, courtesy of Todd Coleman, Food Editor for Saveur magazine, is well worth the effort. Its outstanding flavor comes from the use of a "tarka", a traditional flavoring of spices that are first fried in oil to release and heighten their flavor.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free

Ingredients

    8 clovesgarlic
    1jalapeño pepper, sliced
    1(4-inch) piece fresh ginger, 3 inches sliced into coins, 1 inch cut into matchsticks, divided
    1 tablespoonplus 1 teaspoon muchi curry powder
    1/4 cupghee
    1cinnamon stick
    1bay leaf
    2dried chiles de arbol
    1 teaspooncumin seeds
    1 tablespooncoriander seeds
    6green cardamom pods
    1/4 teaspoonwhole cloves
    2red onions, sliced
    3/4fine sea salt, divided
    1 can (28-ounce)whole, peeled tomatoes, drained
    2 1/2 poundsbone-in, skinless chicken thighs
    1 can (13.5-ounce)coconut milk
    6 smallto medium waxy potatoes
    1/2 cupchopped fresh cilantro

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Method

Preheat the oven to 350°F.


Put garlic, jalapeño, sliced ginger, 1/4 cup water and 1 tablespoon of the curry powder into a blender and process, scraping the sides down from time to time, until it forms a slushy paste; set aside.


Melt ghee in a Dutch oven over high heat.


Add cinnamon, bay leaf, chiles, cumin, coriander, cardamom and cloves and cook, stirring often, until spices are very aromatic and start to brown, about 30 seconds.


Immediately add onions and cook, stirring occasionally, until lightly browned; season with 1/2 teaspoon salt.


Add reserved garlic paste and cook, stirring and scraping the bottom of the pot, until caramelized. (If you feel that it's getting away from you and starting to burn, just add a little water.)


Add tomatoes and cook, stirring occasionally, until slightly parched.


Add chicken and cook, stirring and sloshing it around the pot occasionally, until the oil separates out of the mass and the edges around the pot begin clear and crackle a bit.


Add coconut milk and potatoes, stir well and bring to a boil.


Cover and transfer to oven.


Cook until the chicken is cooked through and tender, about 45 minutes.


Stir in remaining 1 teaspoon curry powder and 1/4 teaspoon salt, then transfer to a platter and top with cilantro and julienned ginger.

Nutritional Info

Serving Size

Calories

590

Total Fat

33g

Saturated Fat

21g

Cholesterol

105mg

Sodium

530mg

Total Carbohydrate

45g

Dietary Fiber

7g

Total Sugars

8g

Protein

29g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.