Page 70 - 201415_TOH_Cookbook

CHICKEN À LA KING
INDIAN-STYLE
NAIR FAMILY, AMHERST, NH
INGREDIENTS
Serves 6
2 pounds boneless chicken thighs or breasts, trimmed and cut into small cubes
2 tablespoons plain whole-milk yogurt, plus more as needed
Salt 2 medium onions, coarsely chopped 1 small piece ginger, peeled 6 garlic cloves 1/2 stick (4 tablespoons) butter 2 tablespoons curry powder, plus
more as needed 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon ground turmeric 1 (14.5-ounce) can tomato sauce Chopped cilantro leaves Cooked rice or naan
“This recipe was created by my dad. He loves to cook and always tries to make new recipes that our whole family will love. From many of his delicious recipes that we have enjoyed over the years, this version of chicken à la king is our family’s favorite. The original chicken à la king is also creamy and served over either rice or a biscuit, but this one has an Indian twist to it.” Nupur and Suresh Nair
PREPARATION
1. In a bowl, coat the chicken with yogurt and a few pinches of salt. Set aside.
2. In a blender, puree the onions, ginger and garlic.
3. In a large saucepan over medium heat, melt 2 tablespoons butter. Stir in the onion puree and cook gently until the puree has turned golden brown and most of the liquid has evaporated, 5 to 10 minutes. Stir in the curry powder, cumin, coriander, turmeric and a couple of pinches salt. Add the tomato sauce and simmer for 5 to 10 minutes more. Stir in the chicken and yogurt, cover the pan and cook on medium to low heat, stirring occasionally, for 45 minutes.
4. About 10 minutes before the chicken is finished, add a little more curry powder for fragrance and a spoonful or two of yogurt, and the remaining 2 tablespoons of butter to smooth out the sauce. Finish the sauce with cilantro. Serve over rice or naan.
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