Mama Jay's Jeera (Cumin) Chicken Curry

Mama Jay’s daughter, Jay Jay, tried over and over to successfully recreate the recipe for Indian curry that she had watched her mother make when Jay Jay was a child. After the Grenville Fire in London destroyed her apartment (2017), Jay Jay turned to this dish to bring comfort to herself, her family and others at the nearby Hubb Community Kitchen. Quick, affordable and filling, 'Jeera Chicken' is another delicious entry in the "#1 Best Seller" Together, Our Community Cookbook. 

What are some of your favorite childhood comfort foods? It might be a good time to collect those recipes if still possible.

My Paleo Marin Rating: 4.6 Persimmons



Ingredients:

#1 Best Seller
Available from Amazon here

2 Tablespoons cumin seeds (jeera)

2 Tablespoons grapeseed oil
2 red onions, thinly sliced, cut in quarters

1 1/2" piece fresh ginger, peeled and grated
1 large Sereno chili, seeds removed, finely chopped

2 Teaspoons turmeric powder
1 Teaspoon sea salt

6-8 chicken thighs, bone in, skin removed
1 cup plain full-fat Greek yogurt (use Kite Hill for non-dairy)
4 fresh tomatoes, chopped with juice, OR 1 14.5 oz. can of chopped tomatoes

1 1/2 Tablespoons garam masala
Juice of 1 lemon
3/4 cup chopped cilantro
Salt and pepper to taste

Directions:

1. Place cumin seeds in a small frying pan; heat over medium heat just until fragrant and lightly browned. Watch carefully. Set aside.

2. In a cast iron pot or dutch oven, heat grapeseed oil. Add sliced onions and cook over medium/low heat for about 10 minutes. Add the ginger and chili and cook for about 1 minute, stirring constantly. Add turmeric and sea salt and mix well for another minute.

3. Push the onions to one side, and add more oil if necessary. Place the thighs in the pot over medium heat and sear lightly, turning occasionally for about 5 minutes. Add the yogurt and tomatoes and mix with onions and thighs, making sure the chicken is fully submerged. Cover the pot and cook over low heat, stirring occasionally, for 35-40 minutes, until the chicken is cooked through.

4. Add the garam masala, lemon juice, and cilantro and mix well. Taste for salt and pepper.

Serve with cauliflower rice or lettuce cups (for Paleo).

#paleo #chicken #curry #cumin #jerra #HubbCommunityKitchen #Grenville #London #Indian #comfortfood #maindish #anti-imflammatory #MeghanMarkle 

Recipe adapted from Together, Our Community Cookbook. 

My Paleo Marin Rating 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.