SERVES 4
This chicken curry comes from the mountainous region in the north eastern part of India and that is how it gets the “pahadi” in its name. It is a very flavorful and yet mildly spiced yogurt-based curry made with commonly used Indian spices. This dish is reflective of the simple nature of the pahadi people. They make nutritious and healthy dishes using locally grown ingredients. Enjoy this dish with steamed rice or hot naan.
1½ lb chicken cut into curry sized pieces with bone-in
½ cup yogurt, beaten
1¼ teaspoon turmeric powder
3 cardamom pods
1 black cardamom
2 tbsp coriander leaves, finely chopped
1¼ tsp salt , adjust to taste
3 tbsp vegetable oil. I use sunflower oil
2 small onions, chopped
4 garlic cloves , peeled and crushed
1-inch ginger, peeled and choped
2 tbsp coriander seeds
1-inch cinnamon stick
4 cloves
1 tsp fennel seeds
1 tsp black peppercorns
3 green chillies , chopped. I use Thai green chillies. Adjust to taste
1 Heat 1 tbsp of the oil on medium high heat in a pan with heavy bottom or in a wok with a lid. When the oil is hot, add the cloves and cinnamon stick and sauté for till the aromas are released, about 30 seconds.
2 Add garlic cloves, coriander seeds, fennel seeds, ginger and sauté stirring frequently till they soften and release aroma, about 2 minutes. Add onions and sauté till the onions turn translucent and become brown.
3 Pour the content of the pan on to a plate and allow it to cool down. Once cooled, transfer the contents to a food processor and grind to a smooth curry paste by adding 3 tbsp of water. Add more water while grinding, if need, to form the paste.
4 In the same pan, heat 2 tbsp of oil on medium-high heat. When the oil is hot, add chicken and sauté to coat the chicken with the oil. Sprinkle the turmeric powder and salt on the chicken, and stir fry till the chicken turns golden brown. Transfer the chicken on to a plate.
5 Add the green cardamoms and black cardamom to the oil in the same pan and sauté till the aromas are released, about 30 seconds.
6 Add the curry paste to the pan and cook for about 5 minutes on low heat while stirring occasionally.
7 Add chicken pieces, beaten yogurt and ¾ cup of water, and mix gently. Taste for salt and add more if needed. Bring to simmer and cover the pan. Cook the chicken on medium heat for about 15 minutes. Check occasionally for water and see if more is needed. The chicken curry should not be dry, but have a thick gravy. Remove from heat and garnish with chopped coriander leaves.
Serve hot with steamed white basmati rice or hot naan.
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