This is my daughter Lucie's recipe - a favorite at our Plum Hill wellness retreats. It's simple, delicious, and extremely affordable. It's also great for leftovers (lasts several days) or frozen in a quart container for another family meal.
3 tbsp olive oil or avocado oil
5 medium yellow onions, 3 roughly diced and 2 finely sliced
2 inch knob of ginger, roughly chopped
6 cloves garlic, smashed and roughly chopped
4 whole carrots diced
1 large sweet potato diced or 2 cups of butternut squash, diced (pick one of these)
4 organic free range chicken legs, with bone and skin
1 14 oz can of whole tomatoes, crushed by hand including juice
3 cups organic chicken broth
1 1/2 cups of frozen sweet peas
1/2 tbsp cumin
1 tbsp curry powder
1 tsp turmeric
2 tbsp garam masala
Yogurt sauce:
1/2 cup organic whole milk plain yogurt
3 tbsp major greys chutney
1/4 cup minced cilantro
1 lemon, juiced
In a food processor blend garlic, ginger, and 3 of the onions into a rough paste. Set aside.
In a large pot, heat oil over medium heat. Season chicken with salt and pepper and brown until golden brown on all sides, then remove from pan and set aside. Add the sliced onions and sauté until golden, stirring often and scraping up bits from the bottom of the pan from the chicken. Remove the golden onions and add your onion/ garlic /ginger paste to pan, some more salt, and cook for 7 minutes stirring often until very fragrant and some moisture has evaporated. Add all the spices, but the garam masala and stir until evenly distributed. Stir in your chicken broth, tomatoes, and orange vegetable of choice. Return the golden onions, browned chicken and bring to a boil. Reduce heat, cover with a lid, and allow to simmer for one hour, stirring once or twice in the whole hour making sure the bottom doesn’t burn. Once chicken is “fall off the bone” tender, you may remove the chicken and separate it from the bone, or you can serve chicken bone in. Stir in peas and garam masala, and taste for seasoning. If necessary, add more salt and spices.
Serve over brown rice, with yogurt sauce. To make sauce, combine all ingredients in a bowl and stir well. Can be stored in the fridge for up to 5 days.
