In this wonderful chicken curry, fresh tomatoes are the star of the dish: Please do not substitute canned tomatoes—there will be a huge difference! To seed them, simply halve them and squeeze the seeds gently out. Plantains come in two varieties: green to medium ripe and even riper. The former are used as vegetables in stews while the latter are sweeter and less starchy, reserved for sweet side dishes and desserts. In this chicken curry, the plantains are quite a match for the tomatoes. Consider this chicken curry a complete main course.
- 3 tablespoons olive oil
- 1 large onion, quartered
- 1 jalapeño pepper
- 1 strip lemon grass, chopped,
- or 2 tablespoons powder
- 2 tablespoons curry, or more to taste
- 1 tablespoon cardamom
- 1 tablespoon mustard seeds
- 8 serving pieces chicken (drumsticks, thighs, thick cutlets: 2 pieces per person, 16 total)
- 2 cups water
- 2 large tomatoes, or 4 large plum tomatoes, seeded, and diced
- 3 large medium-ripe plantains, sliced 1 inch thick
Heat the oil in a heavy pot. In a food processor, coarsely chop the onion, pepper, and lemongrass. Add the ground mixture to the hot oil and sauté until translucent. Add the curry, cardamom, and mustard seeds and fry one more minute, until fragrant. Add all remaining ingredients and bring to a boil. Reduce the flame to medium and cook covered for 1 hour. Make sure there is enough cooking liquid in the pot. Add a little if necessary. The sauce should be nice and thick. Serve hot.