Indian Chicken Ragout
Yield:
6-8 Servings
Prep Time:
15 minutes
Cook Time:
1 hour
Total Time:
1 hour 15 minutes
Ingredients
- 2 cups plain, full-fat yogurt
- 6 cloves minced garlic
- 3 Tablespoons grated fresh ginger
- 2 teaspoons ground cardamom
- 2 teaspoons fennel seeds
- 1 1/2 teaspoons grated fresh turmeric
- 1 1/2 teaspoons curry powder
- 1/4 teaspoon hot cayenne pepper
- 4 chicken breasts, cut into strips
- 1/4 cup homemade bone broth or purchased stock
- 3/4 cup roasted cashews
- ¼ cup water, boiled
- 6 Tablespoons coconut oil
- 2 cinnamon sticks
- 1 large yellow onion, peeled and chopped
- 1 teaspoon unrefined sea salt
- Scallions or cilantro, chopped for garnish
Instructions
- In a small bowl whisk together yogurt, garlic, ginger and spices.
- Place chicken strips in bowl with marinade.
- Combine to coat chicken with marinade mixture.
- Cover and let marinate in the refrigerator for a minimum of 4 hours.
- Place cashews in high-speed blender and process into a paste. Add 1/4 cup boiling water and blend again. Set aside.
- Heat coconut oil in a Dutch oven over medium-high heat. Stir in cinnamon sticks and cook 1 minute.
- Add onions and cook until soft - 10 minutes.
- Reduce heat to medium. Add cashew mixture. Simmer 5 minutes.
- Remove the chicken from the fridge and remove as much marinade from the chicken as possible. Set marinade aside.
- Add chicken to hot pan, and brown on all sides.
- Baste with cashew mixture. Add remaining marinade to pan and cover the pan. Let simmer 35- 40 minutes.
- Serve hot and garnish with chopped scallions.
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