CHICKEN IN CARDAMOM-YOGURT SAUCE WITH RED BELL PEPPER AND SHALLOT CURRY

CHICKEN IN CARDAMOM-YOGURT SAUCE WITH RED BELL PEPPER AND SHALLOT CURRY image

Yield 6 servings

Number Of Ingredients 25

1 1/2 C yogurt
1 1/2 C canned tomato puree
3 T ground cumin
2 T ground coriander
2 T canola oil
4 t paprika
1 T celery seeds
1 1/2 t cayenne pepper
1 t salt
1 t ground giner
1/2 t cardamom seeds, cracked
10 whole cloves
5 garlic cloves, peeled, chopped
2 lbs skinless boneless chicken thighs, trimmed
Steamed Basmati Rice
for Red Bell Pepper and Shallot Curry:
1/2 C veg oil
1 T cumin seeds
3 C thhinkly slice shallots (about 10)
1 bunch green onions, white and pale green parts separate from dark green parts, all chopped
3 lg jalapenos, seeded, finely chopped
1 t ground turmeri
1 t paprika
1 t black mustard seeds
3 large red belle peppers, thinly sliced

Steps:

For chicken: Preheat overn to 375F. Whisk first 13 ingredients in 2qt baking dish. Add chicken. Stir to coat. Bake until cooked through, about 40mins. For Curry: Heat veg oil in heavy large skilled over med-hi heat. Add cumin ses and cook til aromatic. Add shallots and light parts of green onions. cook til golden brown, about 6mins. Add tomatoes, jalapenos, turmeric, paprika and mustard seeds to skillet. Simmer unti oil begins to separate, about 10mins. Add bell peppers and reduce heat to med-low. Cover and cook til peppers are soft, stirring frequently, about 10mins. Season w/salt and pepper. Stir in dark green parts of green onions. Top chicken with sauce over rice.