Makes 4 to 6 servings
Ingredients
- 1 1/2 tablespoon finely grated ginger
- 1 tablespoon minced garlic
- 3/4 cup plain yogurt
- 2 1/2 lb skinless chicken thighs, bone in (2 thighs per person)
- 2 dried red chiles, crushed
- 2 cups finely chopped yellow onion
- 1 tablespoon vegetable oil
- 1 tablespoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1/4 teaspoon freshly cracked black pepper
- 2 tablespoon sweetened flaked coconut
- 1 teaspoon ground cinnamon
- 3/4 cup unsweetened coconut milk
- 2 tablespoons ground almonds
- 1/2 cup frozen peas
- 1 teaspoon fresh lemon juice
- Kosher salt, as needed
Directions
- Combine the ginger, garlic, and yogurt in a 1-gallon zip-close plastic bag. Stir or squeeze to combine the ingredients well. Add the chicken, remove as much air as possible from the bag, seal, and place in the refrigerator overnight.
- Combine the crushed chiles and onion in a food processor. Purée until smooth.
- Heat the oil in a large pot over low heat. Add the coriander, garam masala, turmeric, and black pepper and lightly toast the spices, about 1 minute.
- Add the chile-onion mixture, coconut, and cinnamon. Increase the heat to bring the mixture to a boil, then reduce the heat and simmer for 10 minutes. Remove the pot from the heat, and add the coconut milk, chicken with its marinade, ground almonds, and peas.
- Bring the mixture to a very gentle simmer over medium heat. Simmer until the chicken is tender, 30 to 40 minutes. Stir in the lemon juice and adjust the seasoning with salt as needed.
Do you bring the chicken to room temperature before adding to the pot?
Hi Kevin! You can, but not essential. I’ve done it both ways and never noticed a dramatic difference in cook-time or quality.