This is a great mild and healthy curry. We spiced ours up with loads of chilli (added after the kids had been served) and mopped it up with homemade roti. I will do a separate post on roti making soon. Yum!
8 boneless & skinless chicken thighs
3/4 cup natural yoghurt
1 tsp garam masala
1 tsp ginger, freshly grated
1 tbs grapeseed or olive oil
1 medium brown onion, finely chopped
2 garlic cloves, crushed
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 tsp garam masala (extra)
1 cup chicken stock
1 cup cauliflower, chopped into small florets
1 cup jap pumpkin, chopped into cubes
1 corn cob, kernels cut off
1/2 cup raw cashew nuts, blitzed in a food processor
1 cup natural yoghurt (extra)
1 cup broccoli, cut into small florets
salt & pepper to season
extra natural yoghurt
nigella seeds or black sesame seeds (optional)
Chop the chicken thighs in half, length ways. Mix together the yoghurt, garam masala and ginger in a glass dish and add the chicken and toss to coat. Cover and refrigerate for 30 minutes.
Heat the olive oil in a large heavy based saucepan and brown off the chicken on both sides. Add the onion and garlic and saute for a few minutes until starting to soften. Add the coriander, cumin, turmeric and extra garam masala and stir to combine. Pour over the chicken stock and add the cauliflower, pumpkin and corn. Add the cashew powder and yoghurt and stir.
Lower the heat to a gentle simmer and cook gently for 2 hours. Add the broccoli 5 minutes before the end of the cooking time. Check seasoning and add salt and pepper as desired.
Serve with rice and/or roti and top with more yoghurt and black sesame seeds.