Wednesday, June 30, 2010
I love Indian food. I love the spices, I love the all-you-can-eat buffets and I love that many of their dishes are vegetarian. Give me an Indian lunch buffet and I will eat until I'm sick.
I decided to try this recipe based on it getting such high reviews. And now I see why. Abe LOVED it and declared it as good as something from a restaurant. It was super easy to make, so it will be added to the regular menu.
I know the recipe calls for boneless thighs, but I couldn't find those, so I substituted boneless breasts instead. If you wanted to make this vegetarian, I'm sure cubed potatoes, chick peas or even fried extra-firm tofu would be lovely in this sauce.
Don't substitute ground cinnamon for the cinnamon stick- you'll regret it. Buy some and then save the rest for holiday toddies.
I'm thinking you could omit the saffron, if you don't want to buy it. It does add a nice flavor to the rice, however.
I got this from CookingLight.com.
Serves 6 (well, who are we kidding.... serves 3-4)
3 cups water
2 teaspoons salt, divided
1/4 teaspoon saffron threads, crushed
1 1/2 cups uncooked basmati rice
1 (3-inch) cinnamon stick
1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1 tablespoon vegetable oil
1 cup chopped onion
2 teaspoons curry powder
1 teaspoon minced peeled fresh ginger
1/2 teaspoon ground cardamom
1/8 teaspoon ground red pepper
2 garlic cloves, minced
2 serrano chiles, seeded and minced
1 cup plain whole-milk yogurt
1/2 cup golden raisins
1/2 cup chopped dry-roasted cashews
1/4 cup fresh cilantro
1. Bring water, 1 teaspoon salt, and saffron to a boil in a medium saucepan. Add rice and cinnamon stick to pan. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Discard cinnamon stick.
2. Sprinkle chicken with 1/2 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 5 minutes or until lightly browned. Remove chicken from pan; cover and keep warm.
3. Add onion and 1/2 teaspoon salt to pan. Cover, reduce heat to low, and cook 10 minutes or until lightly browned, stirring occasionally.
4. Add curry and the next 5 ingredients (curry through serrano chiles); cook 3 minutes, stirring frequently. Add yogurt, stirring with a whisk; cook 3 minutes or until slightly thick, stirring constantly. Add chicken and raisins; cook 4 minutes or until thoroughly heated. Add rice; stir well to combine. Sprinkle evenly with cashews and cilantro.