Makes 4 to 6 servings
- 1 1/2 tablespoon finely grated ginger
- 1 tablespoon minced garlic
- 3/4 cup plain yogurt
- 2 1/2 lb skinless chicken thighs, bone in (2 thighs per person)
- 2 dried red chiles, crushed
- 2 cups finely chopped yellow onion
- 1 tablespoon vegetable oil
- 1 tablespoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1/4 teaspoon freshly cracked black pepper
- 2 tablespoon sweetened flaked coconut
- 1 teaspoon ground cinnamon
- 3/4 cup unsweetened coconut milk
- 2 tablespoons ground almonds
- 1/2 cup frozen peas
- 1 teaspoon fresh lemon juice
- Kosher salt, as needed
- Combine the ginger, garlic, and yogurt in a 1-gallon zip-close plastic bag. Stir or squeeze to combine the ingredients well. Add the chicken, remove as much air as possible from the bag, seal, and place in the refrigerator overnight.
- Combine the crushed chiles and onion in a food processor. Purée until smooth.
- Heat the oil in a large pot over low heat. Add the coriander, garam masala, turmeric, and black pepper and lightly toast the spices, about 1 minute.
- Add the chile-onion mixture, coconut, and cinnamon. Increase the heat to bring the mixture to a boil, then reduce the heat and simmer for 10 minutes. Remove the pot from the heat, and add the coconut milk, chicken with its marinade, ground almonds, and peas.
- Bring the mixture to a very gentle simmer over medium heat. Simmer until the chicken is tender, 30 to 40 minutes. Stir in the lemon juice and adjust the seasoning with salt as needed.