Chicken Curry

Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
8 servings

This version of the a classic chicken curry features chicken thighs, diced tomatoes, raisins, cauliflower florets, cardamom pods, peppercorns, onion and cumin.

Ingredients

5 medium cloves Christopher Ranch California garlic
1 2-in. piece fresh ginger
1⁄4 cup water
3 tbsp. vegetable oil
1 3-in. cinnamon stick
4 whole cloves
4 cardamom pods
8 to 10 peppercorns
1 medium onion, halved, thinly sliced
2 tsp. ground cumin
2 tsp. ground coriander
1 tsp. garam masala
1⁄2 tsp. ground turmeric
1⁄2 tsp. salt
Cayenne pepper to taste
1⁄2 cup whole-milk yogurt
8 bone-in chicken thighs, skinned
1 cup diced tomato with juice
1⁄2 medium-sized jalapeño pepper, finely chopped (or to taste)
1⁄2 cup raisins
11⁄2 cups water
3 cups cauliflower florets
1⁄4 cup chopped fresh cilantro

Steps

1. Purée garlic, ginger and water in blender until smooth. Set aside.

2. Heat large sauté pan or Dutch oven to medium-high heat. Add oil and swirl to coat bottom of pan. Add cinnamon stick, cloves, cardamom and peppercorns and fry until they pop and are very aromatic, about 20 seconds.

3. Add onion and sauté, stirring often, until well softened and golden brown, about five minutes.

4. Add ginger/garlic paste, ground spices, salt, cayenne to taste and yogurt, and sauté, stirring
constantly, until oil turns orange and begins to separate, most of liquid evaporates and color darkens, about five minutes.

5. Lay chicken in pan. Add tomato, jalapeño, raisins and 1½ cups water. Bring to a lively simmer, cover and cook 20 minutes, adjusting heat to maintain the simmer.

6. Add cauliflower, turn chicken pieces and continue to simmer until chicken is very tender, about 15 minutes.

7. Taste and adjust for seasoning. Sprinkle with chopped cilantro.

Recipe by Christopher Ranch 

More From FoodService Director

Menu Development
quicken loans arena

The primary elections have ended, and all political eyes are turned to the 2016 Republican and Democratic national conventions. Tens of thousands of politicos, delegates, reporters and visitors will flock to Cleveland and Philadelphia, respectively, in July—and someone has to feed them all.

Below, FoodService Director takes a sneak peek behind the scenes at Cleveland’s Quicken Loans Arena, which seats more than 20,000 people. The logistics for the Republican National Convention have been coming together for more than a year, says Audrey Scagnelli, national press secretary for the...

Sponsored Content
vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

FSD Resources