Meera Sodha's Chicken Curry

Name: Meera Sodha's Chicken Curry
Yield: 4
Ingredients: 2 tablespoons unsalted butter or ghee; 1 tablespoon neutral oil, like canola; 1 teaspoon cumin seeds; 2 cinnamon sticks, approximately 2 inches long; 2 large white or yellow onions, peeled and finely chopped; 1 2 1/2-inch piece of ginger, peeled and grated or minced; 6 cloves of garlic, peeled and crushed; 2 green cayenne or jalapeño peppers, stemmed, seeded and cut into half-moons; Kosher salt, to taste; 3/4 cup plus 2 tablespoons puréed tomatoes; 2 tablespoons tomato paste; 1 1/2 teaspoons ground cumin; 1/2 teaspoon ground turmeric; 3 tablespoons whole-milk yogurt, plus 1 cup to serve with the meal; 1 3/4 to 2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks; 3 tablespoons slivered almonds; 1 teaspoon garam masala; Pinch ground cayenne pepper, or to taste.

Meera Sodha's Chicken Curry was pinched from <a href="http://cooking.nytimes.com/recipes/1017746-meera-sodhas-chicken-curry" target="_blank">cooking.nytimes.com.</a>

"This simple curry serves as a fine introduction to the Indian home cooking of Meera Sodha, a British cookbook author whose â??Made in India: Recipes From an Indian Family Kitchenâ? was released in 2015. The recipe for this curry, her "ultimate comfort food,'' derives from the one her Indian-born mother cooked for Sodha when she was growing up in Lincolnshire and for which she pined for during her college years in London. It provides a thick, gingery, garlic-flecked tomato sauce with deep notes of cinnamon and cumin, and a low flame of chile heat, surrounding small chunks of skinless chicken thigh, with slivered almonds scattered over the top at the end. If youâ??ve ever cooked a ragÃ¹ for spaghetti, or made a beef stew, youâ??ll have no problem making it at all. Only the spices are different. Featured in: Curry For Comfort...."

INGREDIENTS

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2 tablespoons unsalted butter or ghee

•

1 tablespoon neutral oil, like canola

•

1 teaspoon cumin seeds

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2 cinnamon sticks, approximately 2 inches long

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2 large white or yellow onions, peeled and finely chopped

•

1 2 1/2-inch piece of ginger, peeled and grated or minced

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6 cloves of garlic, peeled and crushed

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2 green cayenne or jalapeño peppers, stemmed, seeded and cut into half-moons

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Kosher salt, to taste

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3/4 cup plus 2 tablespoons puréed tomatoes

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2 tablespoons tomato paste

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1 1/2 teaspoons ground cumin

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1/2 teaspoon ground turmeric

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3 tablespoons whole-milk yogurt, plus 1 cup to serve with the meal

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1 3/4 to 2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks

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3 tablespoons slivered almonds

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1 teaspoon garam masala

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Pinch ground cayenne pepper, or to taste.

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