Creamy Chicken and Fig Curry

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.

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.