Village Chicken Curry (Gavthi)

So this is essentially a recipe from Serious Eats. And since they are basically gurus of everything food, I won't pretend that my version is going to appeal more to anyone than theirs, because as I said before, they're just experts. That said, I want to have this recipe handy for myself because I loved it, and if you would like your version of this curry to look a little more like a chicken tikka masala or something, where the gravy is fully pureed and the meat is diced rather than bone in, please read on because that is how I made my version.

 Village Chicken Curry (Gavthi)

For the Chicken Marinade:

• 2 tbsp ginger garlic paste, or 1 clove garlic & 1 inch ginger, pureed
• 1/2 tbsp turmeric
• 2 tbsp kashmiri chili powder 
• 1 lb (450g) chicken breast, cubed

1. Combine the above ingredients in a medium bowl, and stir so the chicken is evenly coated. Set aside to marinate while you continue with the recipe

For the spice paste:

• 4 cashew nuts, roughly chopped
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 3 tbsp more kashmiri chili powder (or 6 dry kashmiri chilies if you have them)
• 5 peppercorns
• 1/2 inch stick of cinnamon 
• 1/2 tsp cloves, or 3 cloves
• 2 heaping tbsp desiccated coconut
• 1 large onion, roughly chopped
• 1 cup water

1. Place the dry spices into a heavy bottomed pan or wok. Toast over low heat until fragrant and slightly darker in colour. 
2. Place spices in a small blender or food processor. Add onion and water, and blend until it forms a smooth paste. Set aside.

For the curry:

• 2 tbsp oil
• 3-5 green chilies, slit lengthways
• 3 bay leaves, torn into quarters
• Rice or flatbread, for serving.

1. Heat the oil in a heavy-bottomed wok. Add chilis and bay leaves and heat on low until fragrant. 
2. Add spice paste, and continue until the paste is very fragrant, and some oil is floating on the top. 
3. Add the chicken (and marinade) to the wok, and stir well so all the chicken is coated. Cook briefly on all sides, until the chicken is semi-cooked. 
4. Add 1/2-1 cup more of water until the gravy is a nice consistency, not too dry, but not soupy either. 
5. Simmer until chicken is fully cooked, but not dry. This will not take long, 5-10 minutes. 
6. Season to taste with salt, and serve with rice or flatbread. You can also serve a vegetable dish (sabzi) or dal along with this for a fuller meal.