Top | Savita Iyer-Ahrestani
Geneva Chicken Curry
(recipe, Savita Iyer-Ahrestani)
- 2 Tbsp. vegetable oil
- 8 chicken legs, skinned
- 2 large onions
- 2 fresh tomatoes
- 1 Tbsp. grated ginger
- 1 Tbsp. grated garlic
- 1 tsp. garam masala (see Note)
- ½ tsp. chile powder
- 1 tsp. turmeric
- 2 Tbsp. plain yogurt
- 4 large potatoes, chopped into eighths
- 1 Tbsp. light cream
- 1 tsp. salt
- Heat the vegetable oil in a frying pan over medium heat. Fry the chicken legs in the oil until they are slightly brown.
- Chop the onions into small pieces and brown them in a large saucepan over medium heat. Chop the tomatoes and add them, with the grated ginger and garlic, to the onions, and let everything brown nicely over medium to low heat.
- Once the mixture is brown in color, add the garam masala, chile powder, and turmeric. Continue to brown for a few more minutes.
- Whisk the yogurt in a bowl and add it to the mixture.
- Add the chicken legs, chopped potatoes, some water, the cream, and the salt.
- Increase the heat and let everything simmer together. Taste and add more salt and a pinch more garam masala if needed. (Garam masala produces a sour taste, so do not add too much.)
- Lower the heat and allow the curry to simmer for about 20 minutes.
Garam masala is a blend of ground curry spices. You can make your own blend, or buy it ready-made at the grocery store or online.