Prep 1 hr
Cook 45 mins
This is an Asian curry that has developed amazing layers of flavor, but without a lot of heat. I used a spice grinder to grind up chopped almonds for this. The original recipe was found on Food 52 and submitted by onetribegourmet. Serve with rice. It is not as intimidating as it sounds.
- 1⁄2 cup plain yogurt (Greek style)
- 1⁄2 tablespoon ginger paste
- 1⁄2 teaspoon garlic paste
- 1 1⁄2 lbs chicken drumsticks, skin removed
- 1 tablespoon ghee or 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 1 onion, sliced thin
- 1 cinnamon stick
- 2 cardamom pods
- 1 bay leaf
- 1 teaspoon salt
- boiling water
- 1 tablespoon fresh lemon juice
- 1 tablespoon ground almonds
- 1⁄2 teaspoon sugar
- 1 tablespoon golden raisin
- 2 green bird's eye chilies
For the garnish
- 1 tablespoon slivered almonds
- 1 tablespoon golden raisin (optional)
- 2 shallots, sliced thin and fried crisp (in oil)
- Combine yogurt, ginger, and garlic; add chicken and marinate for one hour, up to a day.
- Heat the ghee and oil in saucepan set over medium heat; add onions and saute until they begin to caramelize.
- Stir in cinnamon, cardamom, and the bay leaf; add marinated chicken and season with salt.
- Increase the heat to medium high; the heat will create a sauce from the marinade.
- Cook, stirring often to prevent sticking and/or browning, for 10 minutes.
- Slowly drizzle in the boiling water until the chicken is nearly submerged (the amount of liquid given off will vary according to your particular chicken).
- Bring to a boil, then reduce heat to maintain a simmer, cover, and cook for 20 to 30 minutes.
- Stir in the lemon juice, ground almonds, sugar, raisins, and green chilies; cover and cook another 5 minutes to meld the flavors.
- Garnish with slivered almonds, more raisins (if desired), and crispy shallots.