Indian Chicken
- Ready In:
- 1hr 30mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 ounce cashews (unsalted and toasted)
- 1 tablespoon extra virgin olive oil
- 1⁄3 teaspoon salt
- 3 tablespoons canola oil
- 8 ounces vidalia onions (frenched or radially-cut)
- 1⁄4 teaspoon red chili pepper flakes
- 6 garlic cloves (minced)
- 4 teaspoons gingerroot (minced)
- salt and black pepper (may substitute white pepper for black)
- 15 ounces garbanzo beans (aka "chick peas", canned are fine)
- 2 tablespoons curry powder
- 2 teaspoons lemon juice
- 1 cup chicken broth
- 1 cup coconut milk
- 6 chicken thighs
- 2 tablespoons butter
directions
- In a blender, powerful enough to pulverize nuts, place the cashews and salt. Puree them into a paste, slowly drizzling in the extra virgin olive oil to form an emulsion. It should soon take on a peanut butter-like consistency. Remove to a bowl and save for later.
- In a skillet with a tight-fitting lid over medium heat, saute the onions and red chili flakes in the canola oil until the onions begin to turn translucent.
- Add the minced garlic and ginger root and continue to saute until the garlic barely shows some color on the edges. Season to taste with salt and pepper.
- Add the garbanzo beans with any liquid from either the can or rehydration. Stir in the lemon juice, cashew paste from the blender, and curry powder and allow to come to a simmer.
- Add the chicken broth, coconut milk, and chicken thighs and stir to cover the meat. Return to a simmer, lower heat to low, and put on the tight-fitting lid. Simmer like this for 30 minutes.
- With a spatula or pair of tongs, turn over each chicken thigh and spoon the sauce over each piece. Re-cover and simmer for another 30 minutes.
- Remove the lid and whisk in the butter to thicken the sauce.
- Serve with rice. OPTIONAL: You may want to sprinkle some minced green onion over the top just before serving.
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Reviews
-
This recipe is right on! Talk about tender. Your not gonna find a dish with more tender meat. I dont eat Indian dishes often but after this one im gonna start eating more often. The dish went well with steamed green beans and i put the chicken over rice. I substituted chicken breasts over the chicken thighs. Cant wait to make it again!
RECIPE SUBMITTED BY
David J Rust
Minneapolis, 0
A cooking enthusiast since a young age, I worked for several restaurants to get myself through college. After graduating with a degree in History (Ancient Civilizations), though, I ended up going to work in the Internet and Journalism worlds. During this time, I kept experimenting.
I confess I do have diagnosed depression and anxiety, so my enthusiasm for cooking has flagged in recent years. It's difficult, at times, to find energy or drive. But every now and then I'll find something new to create and upload it, here.
Thanks for following me and hanging in there during this relative slow period in my life.