Achari Chicken Curry
Achari is used to describe dishes inspired by the flavour profile of Indian pickles. This warm, spicy recipe features tangy, aromatic Achari Chicken Chunks cooked in a rich, flavourful sauce. It begins with sautéed ginger, garlic and fennel seeds that create a warm, fragrant base. Diced tomatoes and chicken stock add depth while Greek yogurt balances the spicy, pickled notes of the chicken. A garnish of fresh cilantro helps to finish things off.
Ingredients
- 3 tbsp ghee or refined coconut oil, divided
- 280 g Achari Chicken Chunks
- 1 tbsp minced fresh ginger
- 2 tsp minced garlic
- 1 tbsp tomato paste
- 1/2 tsp fennel seeds
- 1 cup diced ripe tomato
- 1/4 cup chicken stock
- 1/2 cup thick Greek yogurt, room temperature
- salt and freshly ground black pepper to taste
- cilantro for garnish
Instructions
- In a medium-sized non-stick skillet over medium-high heat, warm coconut oil and sauté chicken until lightly browned. Remove from pan and set aside.
- To the same pan, add remaining oil, ginger, garlic and salt and sauté for 1 minute. Then stir in tomato paste and fennel seed and sauté for another minute. Add diced tomatoes and cook for 2 minutes then return chicken to pan and add stock. Reduce heat to medium-low and simmer gently for 5 to 7 minutes, stirring occasionally until chicken is cooked and reaches a temperature of 165 when checked at its thickest point. Remove from heat.
- In a small mixing bowl add yogurt and stir in a couple spoonfuls of the warm sauce, then stir the mixture back into the pan. This will temper the yogurt and help prevent the sauce from splitting.
- Serve with steamed basmati rice or warm flatbread and garnish with cilantro.
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