Description
I borrowed this recipe from one of the most approachable Indian cookbooks that I’ve flipped through in ages. I want to make virtually every Indian dish that I come across, but they’re most often way too complicated for a weekday. Meera Sodha’s book, ‘Made In India’, has also inspired the likes of Smitten Kitchen (one of Deb’s riffs will be posted soon), and the only time constraint that I found with this recipe was the cleaning and chopping of the chicken thighs…but I did this ahead and had them waiting in the freezer. Easy! – enjoy!
Ingredients
Creamy Chicken and Fig Curry
2 lbs. boneless. skinless chicken thighs, trimmed and chopped into 1 to 2-inch pieces
20 (because they were very small) black mission dried figs
1 c. full fat Greek yogurt
1 t. EACH garam masala AND chili powder
2 t. kosher salt
2 onions, thinly sliced (I did 1/4 moons)
1 cinnamon stick
4 cloves of garlic AND 2 inches of ginger, both peeled and minced
Instructions
Pour boiling water over the figs in a small bowl and leave them to soak while you get everything else ready.
Put your (perfect) chicken in a large glass bowl with the yogurt, garam masala, chili powder and salt and stir until well combined. Drain the figs and chop them in half (if they’re small), or in quarters (if they’re not small), and stir them into the chicken mix. Add a bit of canola oil to a large skillet (with a lid) over medium heat and when it’s hot, add in the onion and cinnamon stick. Cook and stir for a few minutes until the onions have softened.
Add the garlic and ginger and cook for another few minutes, then add in all of the chicken mixture, put on the lid and leave it to cook for 15 to 20 minutes, stirring every few. The curry should darken a bit as it cooks and it should reduce to a lovely thick sauce.
Notes
Remove the cinnamon stick and serve over basmati (with a chopped salad in our case).
- Category: Chicken, Curry, Indian