I was introduced to Indian cuisine while studying abroad in England ('95-'96). At that time, a decent meal in town was most certainly not British in origin, but to be found in the rich, flavorful curries of Indian restaurants.
This creamy, mildly-spiced curry is the diplomatic middle child of the Curry Kingdom: it gets along with everyone, offends no one, and still manages to be a favorite ... Accompany with Basmati rice and/or warm Naan bread.
INGREDIENTS
- 2 tbsp vegetable oil
- 2 lb boneless, skinless chicken breasts
- 8 oz frozen peas
- 2 medium carrots, sliced in ½-inch pieces
- ½ lb golden potatoes, sliced in ½-inch pieces
- 8 oz cauliflower florets, cut in ½-inch pieces
- 8 oz chopped green beans
- 8 oz tomato puree
- 4 oz full-fat plain Greek yogurt
- 4 oz heavy cream
- 3 tbsp cashew butter (almond butter can be substituted, if necessary)
- 1 tsp ginger paste or freshly grated ginger
- 5 cloves garlic, minced
- 2 red chilies, finely chopped (deseed for less heat)
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- 2 tsp garam masala
- 1 tsp coriander
- 1 tsp cayenne powder
- 1 tsp cinnamon
- 1 tsp cardamom
- Salt & Pepper
INSTRUCTIONS:
1). Pound the chicken to tenderize, then cut into ¾-inch cubes and set aside.
2). Boil water in a pot; add carrots, potatoes, cauliflower, green beans; cover and bring to a boil; cook for 10-15 min, until potatoes and carrots are fork tender; drain and set aside.
3). Heat oil in a large skillet.
4). Add onions with a tsp salt until soft and golden brown (15-20 min).
5). Add garlic, ginger, chilis, and cumin seeds; cook until fragrant (5 min).
6). Stir in garam masala, coriander, cayenne, cinnamon, turmeric, and cardamom; cook until fragrant (5 min).
7). Add tomato puree, cashew butter and ½ cup water, plus a tsp salt; cook until oil starts to bubble up and shimmer on top.
8). Immersion blend the sauce to a puree.
9). Stir in chicken; cook, covered until cooked through (10-15 min); add more water, if needed, to prevent scorching.
10). Add the peas, carrots, cauliflower, and green beans; simmer on low-medium heat, stirring frequently.
11). Stir in the yogurt and cream; simmer on low heat to meld the flavors (5-10 min).
12). Add salt and garam masala to taste.
Accompany with basmati rice and/or warm Naan bread
SERVES 8
