Heat half the oil in a large skillet over medium high heat. Sear the chicken thighs in batches but do not allow it to become too brown or the sauce will discolor. Remove the pieces with a slotted spoon, salt and pepper them and set aside.
Add the rest of the oil to the pan, along with the onions, and fry them, stirring often, until they wilt and turn golden, not brown. Add the almonds, pepper flakes and sauté until the nuts are golden. Purée this mixture with the water in a blender or food processor, using ¼ cup water first and adding the rest if necessary.
Return the sauce to the skillet with the chicken pieces and the Vermont Quark and simmer for about 20-30 minutes, or until the chicken is thoroughly cooked. Taste for salt. Allow the cooked chicken to sit for half an hour before reheating, or store and reheat within the next couple of days.
Serve with Basmati rice pilaf steamed with chicken broth and saffron.
- 6 skinned and boned chicken thighs and/or breasts
- Salt and pepper
- 1/3 cup canola oil
- 3 cups onions, thinly sliced
- 1/4 cup slivered blanched almonds
- 1 tsp red pepper flakes, or to taste
- 1/2 cup water
- 1 cup Vermont Quark
- 1 1/2 tsp kosher salt
Barbara's Suggestion
Wine Suggestion
This recipe is one loosely adapted from Julie Sahni’s “Classic Indian Cooking”. I’ve shamelessly simplified the preparation, which would no doubt horrify Indian cooks who traditionally spend long and loving hours layering complex flavors. That’s small reason to deny America ’s busy cooks the exciting, exotic flavors of India, now isn't it? This dish is even better if made a day ahead and reheated.
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