My chicken curry stars tomatoes and plantains.
Please do not substitute canned tomatoes—there will be a huge difference!
Plantains come in two varieties:
Green to medium ripe, and very ripe. 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:
With the addition of good bread or a good salad (maybe even both), this is dinner!
See how many exotic Indian spices are in this chicken curry! All of the seasonings are easy to find in good supermarkets and online.
Incidentally, can I interest you in a trip to Kalustyan?
That’s the city’s mecca for all things Indian! Prepare to be amazed and delighted!
- 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 6 plum tomatoes
- 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.