Curried Cauliflower SoupAugust 18, 2016
This honest Indian staple works equally well during warm afternoon and cool evenings, and is a great way to feed the whole family!
To marinate the chicken:
- 2 pounds boneless skinless chicken thighs, cut into bite-sized chunks
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 ½ teaspoons annatto powder (optional)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 tablespoon minced ginger
To cook the chicken & make the sauce:
- 2 tablespoons oil
- 2 tablespoons butter, divided
- 2 cloves minced garlic
- 2 teaspoons garam masala
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- 1 14 oz. can tomato sauce
- ¾ cup heavy cream
- 2 tablespoons chopped cilantro (optional)
- Thoroughly combine the chicken with all the marinade ingredients and allow to marinate for 2-3 hours. Remove the chicken from the marinade.
- In a large skillet over medium heat, add 2 tablespoons oil and 1 tablespoon butter. Sear the chicken on all sides. Meanwhile, in another large skillet, melt the remaining tablespoon of butter over medium heat, and add the garlic. Cook for 1 minute.
- Add the garam masala, ground coriander, cumin, paprika, and salt. Cook for another minute. Stir in the tomato sauce and simmer for 10 minutes. Bring the heat down, and when the sauce is no longer bubbling, stir in the cream. Cook over medium low heat, allowing the sauce to thicken slightly.
- When the chicken is browned, add it to the sauce. Allow everything to simmer for 5-8 minutes. Stir in the cilantro (if using) and serve with basmati rice.