Ingredients Jump to Instructions ↓

  1. 2 to 2- 1/2 pounds boneless chicken thighs (organic preferred), cut into 1-inch pieces

  2. 1 teaspoon fresh-ground black pepper

  3. 1/4 teaspoon salt

  4. 5 large cloves garlic 3-inch long piece fresh ginger , peeled and coarse chopped

  5. 2 fresh jalapeño chiles, stemmed and seeded (serrano or small Thai chiles are more typical of this dish, but are very hot)

  6. 2 medium onion s,

  7. 1 coarse chopped, the other thin sliced

  8. 1/2 teaspoon each ground cinnamon , coriander, and cumin Water

  9. 4 tablespoons cold-pressed vegetable oil , or extra-virgin olive oil One 14-ounce can diced tomato es

  10. 3 tablespoons raisin s

  11. 1 cup organic whole milk yogurt, drained of excess liquid

Instructions Jump to Ingredients ↑

  1. In a medium bowl toss together chicken, pepper and salt. Set aside.

  2. In a food processor or blender, coarse grind the garlic, ginger, chiles, the chopped onion, cinnamon, coriander, and cumin with enough water to make a loose paste.

  3. In a 12-inch straight-sided sauté pan, heat the oil over medium high. Blend in the sliced onion, lightly sprinkling it with salt. Quickly sauté until it starts to brown. Lower heat to medium and blend in the ground spices. Sauté until the oil is separating from the spices. Keep stirring and scraping up browned bits as they collect on the bottom of the pan. The goal is deeply fragrant spices, but no burned ones. Watch them closely.

  4. Blend in the chicken, coating completely with the spices. Stir in tomatoes and enough water to have ½ inch of liquid (about ⅓ cup) in the pan. Bring to a very gently bubble, cover, and cook 25 to 30 minutes. Chicken should be nearly tender. Uncover and cook very gently until sauce is thick and intensely flavored. Chicken should be very tender and cooked through. Taste for salt and snappy black pepper. Add more if needed.

  5. Before serving, fold in raisins, cooking long enough to warm them. Pile curry in a shallow bowl, topping it with the yogurt.


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