CHICKEN IN CARDAMON YOGURT SAUCE W/RED BELL PEPPER AND SHALLOT CURRY

CHICKEN IN CARDAMON YOGURT SAUCE W/RED BELL PEPPER AND SHALLOT CURRY image

Categories Simmer

Yield 6 servings

Number Of Ingredients 26

1 1/2 c plain whole-milk 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 ginger
1/2 t cardamon seeds, cracked
10 whole cloves
5 large garlic cloves,peeled, chopped
2 lbs skinless,boneless chicken thighs
Steamed basmati rice
Red bell pepper and shallot curry
1/2 c vegetable oil
1 T cumin seeds
3 c thinly sliced shallots-10 lg
1 bunch green onions,white and pale green parts separated form dk green parts, all chopped
1 lb plum tomatoes,chopped-4 lg
3 large jalapeno chiles, seeded,finely chopped
1 t ground tumeric
1 t paprika
1 t black mustard seeds
3 large red bell peppers,thinly sliced

Steps:

Preheat oven to 375. Whisk first 13 ing in 2-qt baking dish. Add chicken; stir to coat. Bake until chicken is cooked through, about 40 min. Divide rice among bowls. Top with chicken thighs, then divide sauce among bowls. Top with red pepper and shallot curry. Curry: Heat vegetable oil in heavy large skillet over med-high heat. Add cumin seeds and cook until aromatic, 30 seconds. Add shallots and white and pale green parts of scallions. Cook until golden brown, stirring often, about 8 minutes. Add tomatoes, jalapenos, tumeric, paprika and mustard seeds to skillet. Simmer mixture until oil begins to separate, about 10 minutes. Add bell peppers and reduce heat to med-low. Cover skillet and cook until bell peppers are soft,about 10 min. Season curry to taste with salt and pepper, Stir in chopped dk green onions.