This is a different curry than I’ve ever tasted before. It was pretty easy also.
This dish was made for two reasons (or three actually):
1. I like curry.
2. I watched the Food ‘n Flix movie of the month, Today’s Special. This month the movie is being sponsored by Kahakai Kitchen. Today’s Special is a movie about a trained French chef who takes over his family’s Indian restaurant, Tandoori Palace.
3. The random cookbook I grabbed off my shelf this month for Random Recipes was Best Ever Indian Cookbook. I got it on sale at Border’s (back when they existed) and use it quite frequently. I hadn’t made this dish before, it was the recipe I randomly opened the book to. It’s one I definitely would make again.
Since I watched Today’s Special and picked my random cookbook on the same day, it seemed to make sense to use the recipe for two different food round-ups since it was an Indian recipe and I was going to make Indian food for the movie.
This recipe called for a lot of onion. I love onions, so that was not a problem. The sauce was delicious. It wasn’t quite the same flavor of curry I usually have. It was slightly sweeter.
In other news, I realized I forgot to participate in Food ‘n Flix last month. That makes me sad.
Chicken with Spicy Onions
(from Best Ever Indian Cookbook)
2 chicken thighs, bone in
1/4 tsp ground turmeric
1/4 tsp chili powder
pinch of salt
2 tbsp vegetable oil
2 small onions, finely chopped
3 cups cilantro, coarsely chopped
1 inch piece fresh ginger, shredded
1 jalapeno, finely chopped
2 1/2 tsp plain yogurt
2 1/2 tsp heavy cream
1/4 tsp cornstarch
1. Rub the chicken thighs with turmeric, chili powder, and salt. Heat the oil in a cast iron skillet and fry until both sides of the chicken are sealed. At this point you don’t need to cook the chicken all the way through. Remove and set on a plate.
2. In the remaining oil add 3/4 of the onions, most of the cilantro, half of the ginger, and half of the jalapeno. Fry until the onions are translucent.
3. Return the chicken to the skillet. Mix well and cover and cook over low heat for 15 minutes.
4. In a small dish stir together the yogurt, cream, and cornstarch. Stir the yogurt mixture into the chicken.
5. Cook on low heat for several minutes. Add the remaining onions, jalapeno, ginger, and cilantro. Cook for several more minutes.
6. Serve over rice if you desire.