1. 2 lbs. bone-in organic chicken thighs, skin removed (you can substitute an equal amount of your favorite meat or protein)
  2.  2 medium size sweet Vidalia onions, chopped in large chunks
  3.  8 Thai green chilis (adjust up or down according to your spice tolerance), slit open
  4.   1.5 tbsp. ginger/garlic paste (see instructions below)
  5.  2 tbsp whole dhanya (coriander) seeds
  6.  1 tsp. turmeric powder
  7.  1.5 cups of fresh coconut milk or 1 can (about 13.5 oz.)
  8.  1.5 cups plain white yogurt
  9.  1/2 cup freshly chopped cilantro

Ginger/Garlic paste: combine equal amounts of fresh raw garlic cloves and fresh ginger and grind to a fine paste.

Step 1

  1.  Add oil (I use olive oil or canola oil, but any vegetable oil will do), to a Dutch oven, and heat over medium heat.
  2.  Add chopped onions, slit green chilis and coriander seeds. Sauté until onions turn translucent.
  3. Remove this sautéed mixture and place it in a food processor. Blend it into a thin paste. Add a little water if needed.

Step 2

  1. Prepare ginger/garlic paste
  2. Add 2 tbsp oil to same Dutch oven (no need to clean it)
  3.  Add ginger/garlic paste. Sauté for 3-5 minutes, being careful not to burn it. (It burns easily)
  4.  Add the ground onion/chili mixture from the food processor jar. Fry for another 3-5 minutes oil comes up.
  5.  Add the turmeric powder

Step 3

  1. Blend the yogurt and coconut milk in the same food processor jar you used previously.
  2.  Place your washed and skinned chicken thighs in the Dutch oven.
  3.  Pour the yogurt/coconut milk mixture over the chicken thighs
  4.  Add salt to taste.

Step 4

  1. Cook over medium low heat at a simmer for 30 minutes with the lid on.
  2. Turn off heat. Remove lid and sprinkle chopped cilantro over the dish.

Step 5

Serve hot with a side of rice, naan, or dosa.

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