Ground Chicken Curry

What if I told you this extremely unprofessionally plated curry is incredibly delicious and deserved some proper lighting and staging before I dove straight into it? Redolent with curry leaves and loads of earthy spices, this comforting ground chicken curry is perfect with basmati rice. You can serve it with yogurt and chutney too, or do like I do and serve it with tahdig and torshi for an Iranian-South Asian fusion situation.

Ingredients:

• 2 tablespoons olive oil
• 1 pinch asafetida powder
• 2 serrano chiles
• 1 bay leaf
• 5 to 10 curry leaves
• 1 tablespoon dried fenugreek leaves
• 2 teaspoons ground turmeric
• 1 cup chopped onion
• 2 tablespoons minced ginger
• 4 garlic cloves, minced
• 2 cups chopped tomatoes
• 1 teaspoon salt
• 1/2 cup Greek yogurt
• 1 cup frozen peas
• 2 pounds ground chicken
• 5 tablespoons butter
• 1 tablespoon black pepper
• 1 teaspoon ground cinnamon
• 1 tablespoon ground cumin
• 1 teaspoon Kashmiri chili powder
• 1 tablespoon garam masala
• 1/4 cup chopped cilantro

1. Heat the olive oil in a large pot over medium heat. Add the asafetida, serrano chiles, bay leaf, curry leaves, fenugreek, 1 teaspoon of the turmeric, and the onion. Saute until the onion is tender, about 5 minutes.
2. Add the ginger and garlic to the pot. Saute about 5 minutes, until they begin to brown, then add the tomatoes and 3/4 teaspoon salt. Reduce the heat to low and cook for 5 minutes. Remove from the heat.
3. Transfer the onion and spice mixture to a food processor, reserving the pot. Add the yogurt to the food processor and pulse until a paste is formed, about 30 seconds. Set aside.
4. Place the peas in the reserved pot over medium heat. Cook until they are thawed, about 1 minute. Add the ground chicken and 1 cup of water, stirring, then add the butter and cook until it is melted, about 5 minutes.
5. Add the remaining teaspoon of turmeric, the Kashmiri chili powder, and remaining 1/2 teaspoon of salt, adding more salt to taste if needed. Stir in the yogurt paste. Cook, covered, for 10 minutes.
6. Remove the pot from the heat, stir in the garam masala and cilantro, and serve with rice.