There are times when you crave comfort food, which gives you a nostalgic feeling and transports you to a very happy place. There is a feeling of relaxation after the meal along with a strong bond of association. It gives you an identity and reminds you of happy times that you spent with your family growing up. This dish delivers that for you! Fragrant and aromatic due to the spices , vibrant in color , this easy to make chicken curry is best enjoyed with a lightly sweet or off dry Riesling which compliments the taste of the spices rather well. The most interesting thing about this recipe is there is no chopping of vegetables involved. It is prepared only with ground spices without using onion or garlic, something not very common in South Asian meat based curry dishes.
- 1.5 lb boneless chicken thighs, skin removed and cubed.
- 1 teaspoon fennel seeds
- 5-6 whole black peppercorns
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 2 teaspoon ginger powder
- 2 teaspoon paprika
- 1 teaspoon chili flakes
- 1 cup sour cream
- Tiny pinch of asafoetida crystals.
- 1 cup basmati rice
- 2 teaspoon ghee
- 1/2 cup peas.
- 1 sprig fresh mint leaves
- 2 tablespoon cold pressed Canola oil
- 2 cups chicken stock
- Roast the cumin,coriander seeds, fennel seeds and peppercorn in a pan over medium heat till the spices start emitting an aroma and releasing oils. Crush the roasted spices with a mortar and pestle. Spread the mixture over the chicken thighs. Return the pan over the heat and add the turmeric, ginger powder, paprika and chili flakes and heat for about a minute. Add the mixture to the chicken. Season with salt. Add 1 teaspoon of oil, the sour cream and marinate the chicken. Let it marinade anywhere between an hour to overnight.
- Heat 1 tablespoon of oil and 1 teaspoon ghee in a cast iron pot. Add the asafoetida to the pot. Be very careful as to not add more than 2-3 small crystals as it will end up overpowering the entire dish.
- Add the marinated chicken to the pot and stir continuously for about 5 minutes. Add the chicken stock and cook uncovered for about 30 minutes over medium heat till the curry is viscous rather than runny .
- Plate over rice pilaf and garnish with fresh mint leaves as shown in the picture and serve.
- Soak rice in water for 30 minutes then drain the water. In a pot bring to a boil two cups of water along with 1 teaspoon ghee and a pinch of salt to season the rice.
- Add the rice to the boiling water along with the peas and reduce heat to medium. Cook until all the water is absorbed in the rice and it becomes nice and fluffy.