Malu's Chicken Curry

My cousin Malu is the best cook! When I was staying with them in Japan, she made this delicious curry dish.
A few keys to this recipe: Be sure to marinate the chicken in just yogurt for a few hours. The best yogurt to use is homemade yogurt. My aunt makes homemade yogurt and it tastes completely different from your commercially made yogurt. If you don't have an aunt who makes her own yogurt, any commercially available homemade yogurt (is that an oxymoron?)  or thicker Greek yogurt (I use the brand Greek Gods) will do. So far, the absolute best yogurt that I have used (for this recipe or any recipe involving yogurt) has been St. Benoit Yogurt. The make traditional yogurt locally in Sonoma.

I have tried marinating  the chicken with the yogurt and the other spices, but it doesn't come out the same.
Also, be sure to use chicken thigh and drumsticks meat (as opposed to breast meat). The bones act as a collagen and give the dish a more hearty consistency. It goes without saying, the better chicken you use, the better the dish will turn out (my preference being towards an organic free range chicken, Marin Sun Farms or Prather Ranch)


Ingredients
Chicken thighs, with the bone (1.1 lbs)
Yogurt for marinade (see above)

Cumin Seeds, 1 teaspoon

1 large white onion, diced
Garlic, 1 tablespoon grated
Ginger, 1 tablespoon grated


Coriander Powder 2 teaspoons
Turmeric, 1/2 teaspoon
1 Green Chili, diced
Chili Powder, 1/2 teaspoon
Garam Masala 2 or 3 pinches

1 Tomato, diced

Mint leaves (for Garnish)
Coriander Leaves (for Garnish)
Salt and pepper

1. Marinate chicken in 5 tablespoons of yogurt for at least 1 hour and up to 6 hours. I usually make this dish in a crockpot, so I will add the chicken and the yogurt directly into the crockpot bowl, and place it in the refrigerator.















2. Add a swig of oil to a wok. Once the oil is heated, add cumin seeds and stir fry until they start to pop or crackle and their aroma is released (1 or 2 minutes)
3. Add onion and brown.
4. Add garlic and ginger and brown.








5. Add coriander powder, turmeric and chili.
6. Once their aroma is released, add garam masala.
7.  Gently add the tomatoes







Continue to stir fry for 1 or 2 minutes on medium-low heat until all the ingredients and spices are mixed together.

After marinating the chicken in yogurt for at least an hour, transfer to a crock-pot or slow cooker. If you don't have a crockpot or a slowcooker, transfer to a saucepan. Be sure to transfer all the yogurt to the crockpot.









Cook on low heat for at least 1 hour, or longer until the chicken is cooked through.

Salt and pepper to taste. Add mint leaves and coriander leaves for garnish.

Serve with freshly cooked rice, lemon pickle and yogurt!

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