Thanks to Beth I received my first issue of Bon Appetit this last month! Unfortunately I have been unable to find the recipe on their website! I think it is because it was located in the Reader’s Favorite Recipes section of the magazine… Jeremy and I love Indian food so I was very excited to make this. I think it does confirm for me that I don’t really like chicken thighs (even though these were boneless and skinless). This was very flavorful and we really enjoyed it. *oh, and I actually didn’t use any cardamom. It wasn’t available in the bulk spice section at HEB and I just couldn’t bring myself to spend $13 so that I could use 1/2 tsp for this recipe!
Chicken in Cardamom-Yogurt Sauce with Red Bell Pepper and Shallot Curry
Bon Appetit, January 2009, pg. 14 & 15
6 Servings
1 1/2 cups plain whole-milk yogurt
1 1/2 cups canned tomato puree
3 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons canola oil
4 teaspoons paprika
1 tablespoon celery seeds
1 1/2 teaspoons cayenne pepper
1 teaspoon salt
1 teaspoon of ground ginger
1/2 teaspoon of cardamom seeds, cracked
10 whole cloves
5 large garlic cloves, peeled, chopped
2 pounds skinless boneless chicken thighs, trimmed
Steamed basmati rice (I used Jasmine)
Red Bell Pepper and Shallot Curry (see recipe below)
Preheat oven to 375 degrees. Whisk first 13 ingredients in 2-quart baking dish. Add chicken; stir to coat. Bake until chicken is cooked through, shout 40 minutes.
Divide rice among bowls. Top with chicken thighs, then divide sauce among bowls. Top with Red Bell Pepper and Shallot Curry.
Red Bell Pepper and Shallot Curry
6 Servings (This curried vegetable side dish would also be great served with lamb)
1/2 cup vegetable oil
1 tablespoon cumin seeds
3 cups thinly sliced shallots (about 10 large shallots)
1 bunch green onions (about 6) white and pale green parts separated from dark green parts, all chopped
1 pound plum tomatoes (about 4 large), chopped
3 large jalapeno chilies, seeded, finely chopped
1 teaspoon ground turmeric
1 teaspoon paprika
1 teaspoon black mustard seeds* (I used yellow because I didn’t have black)
3 large red bell peppers, thinly sliced
Heat vegetable oil in heavy large skillet over medium-high heat. Add cumin seeds and cook until aromatic (do not allow seeds to turn dark brown), about 30 seconds. Add shallots and white and pale green parts of green onions. Cook until golden brown, stirring often, about 8 minutes. Add tomatoes, jalapenos, turmeric, paprika, and mustard seeds to skillet. Simmer mixture until oil begins to separate, about 10 minutes. Add bell peppers and reduce heat to medium-low. Cover skillet and cook until bell peppers are soft, stirring frequently, about 10 minutes. Season curry to taste with salt and pepper. Stir in chopped dark green parts of green onions. */Smaller and stronger than yellow or brown seeds; available at specialty foods stores and Indian and Asian markets, and from adrianascaravan.com. If unavailable substitute brown mustard seeds.
