Punjabi Curry

Yield: 2-3 servings

 

 

Ingredients

 

6 chicken thighs – skinned, deboned. Reserve bones and skin for use in chicken stock

 

1/2 tablespoon grapeseed oil

 

½ pound sweet onions, peeled, thinly sliced in rings, rings separated

 

1/4 teaspoon salt

 

1 small dried Thai chili, seeds removed

 

1/2 teaspoon ground turmeric

 

1 tablespoon garam masala

 

1 tablespoon ghee

 

½ pound tomatoes

 

1 teaspoon peeled and grated garlic

 

1 teaspoons peeled and grated fresh ginger 

 

Approximately 1 cup chicken stock

 

 

 

Steps

 

1. Bring a saucepan of water large enough to hold a tomato to a boil.
2. Remove any pedicel.
3. Add a tomato to the boiling water.
4. When the tomato skin puckers and wrinkles (between 45 and 60 seconds, depending on the natural ripeness of the tomatoes) remove the tomato with a slotted spoon. 
5. Place in a bowl of cold water. When cool enough to handle, peel off the skin and remove the sepal.
6. Repeat steps 3-5 with the rest of the tomatoes.
7. Chop all tomatoes.
8. Heat a large frying pan over medium heat. When hot, add oil.
9. When oil shimmers, add onion rings. 
10. Sprinkle onions with salt.
11. Gently stir to coat onions with oil. 
12. Continue to saute , stirring occasionally, until the onions become soft and translucent, approximately 15 minutes. Do not brown.
13. Melt ghee with onions.
14. Add Thai pepper, turmeric and garam marsala.  Stir.  Allow to heat until spices bloom (become aromatic).
15. Add garlic, ginger, and chopped tomatoes.
16. Allow to simmer for 5 minutes. This is the curry gravy.
17. Bring chicken stock to a boil in a saucepan.
18. Make each deboned thigh into a separate ball and place on top of gravy.
19. Carefully pour chicken stock over and around thighs.
20. Cover and let curry simmer for 10-12 minutes. The thighs should be cooked through (165°F.).
21. Remove chicken with a slotted spoon and place in casserole serving dish. Cover to keep warm.
22. Add tomato paste and bring gravy to a boil. Reduce by approximately half, or to desired thickness.
23. Pour gravy over chicken.
24. Serve with naan bread or cooked brown rice.