Serves: 4 – 6

Here we are yet again with an Ajoy Joshi recipe.

Trademark whisked yoghurt. The browned onions. Roasted cashews.

But then we add the herbs and chilli.

It takes a trademark Joshi dish in yet another direction and it is predictably wonderful.

As Nat put it, the onions give a depth, then flipped on its head by the fresh green chilli.

You taste the hint of cashew.

And the sum of the parts of just a beautifully warm and complex curry, as unique as every Ajoy Joshi curry is.

Incredibly clever.

I’ve only adjusted by adding one extra tbsp of double cream and using 1kg of chicken thigh instead of a whole chicken.

Ingredients

5 tbsp vetegable oil
3 brown onions, thinly sliced
1 tsp salt
1kg chicken thigh cut into 3cm pieces
1/2 c plain whole-milk yoghurt, whisked until smooth
1 tsp fresh ginger, grated
1 tbsp garlic, minced
Cinnamon stick, broken into small pieces
8 whole black peppercorns
4 green cardamom pods
2 tsp coriander seeds
1 tsp cumin seeds
4 fresh mild long green chillis, roughly chopped
Leaves from 1 bunch fresh coriander
Leaves from 1 bunch fresh mint
1 tbsp unsalted roasted cashew nuts
1/4 tsp ground turmeric
3 tbsp double cream
Steamed basmati rice to serve

Method

1. In a frying pan, heat 2 tbsp oil over a medium low heat, add the onions and salt and cook, stirring occasionally until the onions are dark golden-brown. Transfer to a plate.
2. Meanwhile, in a bowl, combine chicken, yoghurt, ginger and garlic and stir to coat the chicken evenly. Set aside.
3. In a spice grinder, process the spices to a fine powder.
4. In a food processor, combine chillies, coriander, mint, cashew nuts and fried onions and process until well combined.
5. In a large, heavy saucepan, heat remaining 3 tbsp oil over a high heat and add the chicken and cook, turning occasionally until all moisture evaporates and chicken is lightly browned.
6. Add the turmeric and 1/2 c hot water and stir until almost evaporated. The chicken should be cooked and tender by now.
7. Add the ground spices, stirring until fragrant. Add the chilli mixture and cream, stirring through until well combined and heated through. Season and serve with steamed rice.
8. An ale, riesling or pinot a must at this point. Trust me on this one.