We purchased a new cookbook: Made in India by Meera Sodha. We liked this dish. Figs and Chicken are a natural combination. This is an Indian inspired preparation: Creamy Chicken and Fig Curry Anjeer Murghi.
Made in India
Meera Sodha
This is a pot of deliciousness: a mildly
spiced, warming curry with a delicate sweet flavor. It’s made with dried fruit
and yogurt, and if you're a fan of chicken korma, you will love this. Despite
its decadence, it is a simple curry to cook and can be made predominantly with
pantry ingredients, so it's an easy dish for last-minute guests or a midweek
dinner. I make it over and over again, because for very little time and effort
you get something really gorgeous.
Because it's a rich dish, it's best served with
something green, such as my green beans with mustard seeds and ginger, or
spinach with black pepper, garlic, and lemon.
Serves 4
10 soft dried figs
1-3/4 pounds skinless, boneless chicken thighs
1 cup plus 2 tablespoons
homemade or Greek yogurt
1 teaspoon garam masala
1-1/4 teaspoons salt
¾ teaspoon chili powder
2 tablespoons canola oil
1-1/2 large (or 2 small) white onions, finely
sliced
1 cinnamon stick
4 cloves of garlic, crushed
1-3/4-inch piece of
ginger, peeled and finely grated
Boil the kettle and pour boiling water over the
dried figs in a heatproof bowl to soften them. Leave them to soak while you
deal with the rest of the ingredients.
Pick over the chicken thighs to remove any fat.
then chop them into 1/2 x 1-inch pieces. Put them into a large bowl, along with
the yogurt, garam masala, salt, and chili powder. Drain the figs and chop them
into 1/4-inch cubes. Add them to the chicken mixture, stir until well mixed, and
set aside.
Put the oil into a wide-bottomed, lidded frying
pan on a medium heat and. when it's hot. add the onions and the cinnamon stick.
Fry over a medium heat until they are soft and golden.
Add the garlic and ginger and cook through for
A to 5 minutes before adding the chicken mixture. Put the lid on the pan and
leave to cook for 15 to 20 minutes, stirring every 5 minutes or so. The color
of the curry will darken as it cooks, and the liquid will start to reduce,
creating a lovely thick sauce.
Remember to take out the cinnamon stick, and
serve with a big bowl of basmati rice (or bread if you prefer) and some greens.