YIELD: 10 SERVINGS
1 Tbsp. minced garlic
1 Tbsp. minced ginger
2 tsps. coriander
1 tsp. turmeric
2 tsps. kosher salt
1 Tbsp. garam masala
½ cup vegetable oil
3 lbs. raw chicken thigh (close trim) 1" dice
1 cup yogurt
1 (14 oz.) can unsweetened coconut milk
4 oz. whole raw cashews
1 Tbsp. vegetable or canola oil
1 cup red onion, minced
2 tsps. minced ginger
2 tsps. minced garlic
1 serrano pepper, minced
1 tsp. turmeric
2 tsps. coriander
2 tsps. cumin
1 Tbsp. garam masala
1 ½ cup canned crushed tomato
1 tsp. kosher salt (more to taste)
½ tsp. ground black pepper
bunch of fresh cilantro, chopped, for garnish
For the marinade: Combine garlic, ginger, coriander, turmeric and garam masala with vegetable oil. Blend together in small bowl. Add to diced chicken, combining well. Add yogurt to spiced chicken and toss to coat evenly.
Marinate chicken for at least 6 hours in covered bowl placed in refrigerator.
Place the marinated chicken on large sheet pan. Place in 375°F preheated oven for 15-17 minutes or until chicken reaches internal temperature of 165°F. Reserve.
For the sauce: In a blender or food processor puree coconut milk and cashews to a smooth consistency. Reserve.
While chicken is cooking, heat large skillet for 30 seconds. Add oil to skillet and heat additional 30 seconds. Add minced onion and cook on low to medium heat until caramelized (about 10-12 minutes, stirring constantly).
Add ginger, garlic and pepper; cook additional 3-4 minutes. Add turmeric, coriander, cumin and Garam Masala. Cook an additional 2 minutes to release flavor.
Add crushed tomato and mix well. Cook 5 minutes on low heat. Add blended coconut milk mixture. Add cooked chicken to sauce, season with salt and pepper; cook 5-7 minutes to distribute flavor. Place on bed of steamed basmati rice and serve immediately.
Garnish with fresh chopped cilantro.
Photo and Recipe: John Krickl, district executive chef, Campus Services, Sodexo, Northwestern University, Evanston, IL