What is curry? To most Indians, it’s a disappointingly general word made up by the British. To most Americans, it encompasses pretty much any saucy, spicy Indian dish. Whatever it is, it’s splendorous to us. Whether we’re talking Indian, Thai, or any other southern Asian food, if the word “curry” appears in the title, chances are we’ll love it. We especially enjoy a green curry rich in cilantro and mint, a variety of onions and an array of warm spices. For this Green Chicken Curry by Aarti Sequiera, you’ll make a fragrant masala (a mix of spices, sometimes as a thick paste) of the aforementioned herbs and onions, as well as ginger. Caramelized shallots and toasted spices join the masala to yield a thick, earthy sauce in which you’ll stew some chicken thighs till tender. Cooling yogurt lends a slightly tart and rich finish. Toast some naan or lavash and use it as a grabber to convey this gratifying dish to your lips.
There’s nothing quite like caramelized onions, and delicate shallots are even more exquisite:
Tip (unsponsored): We love getting our spices in the bulk section of Sprouts because we can buy just a small amount of those that we don’t use very often, as opposed to buying an entire jar that will surely expire long before we’ve used even half. Also, we recently noticed that our local Kroger store (Ralph’s here in SoCal, Fry’s in AZ) is now carrying little green boxes of spices, maybe 2 teaspoons or so of spice in a box. Brand name is “Spicely,” so keep an eye out for that as well to avoid waste.
Have your kids help you tear herbs, dump spices, and stir. As you prepare and enjoy this dish with those you love, teach them a few things about some of the ingredients:
- Cilantro has lots of vitamin A, which helps your kidneys stay healthy.
- Turmeric has curcumin, which can help with inflammation.
- Coriander provides your body with fatty acids that help you digest food properly.
Simmering chicken thighs in this abundance of spices, herbs, and onions means that they will absorb and be tenderized by all of these warm flavors:
Let’s learn a few things about India and her people:
- Many children in India have jobs to help contribute money to their families.
- Many households consist of brothers, plus their wives and children.
- Indians eat an unleavened bread that they cook on a griddle and brush with butter or oil called chapati.
From: Green Chicken Curry
- 2 small bunches cilantro leaves, coarsely chopped, 1½ cups
- 1 bunch fresh mint, leaves, coarsely chopped, 1½ cups
- 1 red onion, chopped
- 6 cloves garlic
- 1½-inch piece ginger, peeled and coarsely chopped
- Kosher salt and freshly ground black pepper
- ¼ cup water, plus 1½ cups
- 2 tablespoons olive oil
- 2 shallots, thinly sliced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon garam masala
- ½ teaspoon ground turmeric
- 6 boneless, skinless chicken thighs, about 1¾ pounds, halved
- ½ teaspoon malt vinegar
- ¼ cup plain whole milk yogurt, whisked until smooth
- Cooked basmati rice or warm naan bread, for serving
- Add the cilantro, mint, red onion, garlic, ginger, and salt, and pepper, to taste, to a food processor or blender. Puree on high until smooth. With the processor running, add about ¼ cup water, and blend until the mixture is the consistency of a thick paste, a.k.a. "masala". Set aside.
- In a large pot or deep skillet heat the olive oil over medium heat until shimmering. Add the shallot and cook, stirring often, until golden brown.
- Add the spices and cook for 30 seconds. Pour the masala mixture into skillet and cook, stirring often until it deepens in color and aroma. You'll know it's ready when it looks shiny, little droplets of oil will appear on the surface, and the masala will hold together as a cohesive mass.
- Add the chicken, coating every piece in the masala and stirring often. Continue to cook for 5 minutes, so that the masala really adheres to the chicken. Add about 1½ cups water, just enough to cover the chicken, and the vinegar. Bring to a boil, and then reduce the heat and simmer, uncovered, until the chicken is tender and sauce has thickened slightly, about 20 to 25 minutes.
- Remove the pan from heat and stir in the yogurt. Taste and adjust seasonings, if needed. Transfer the mixture to a serving dish and serve over rice or with warm naan bread.
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