Spicy curry grilled shrimp with cucumber salad

Delight in the flavors of spicy curry grilled shrimp combined with refreshing cucumber salad for a tantalizing culinary experience.

Ingredients:

• 1/4 cup vegetable oil, divided
• 2720g bone-in, skinless chicken drumsticks and thighs
• 1 teaspoon kosher salt, plus more for seasoning chicken and curry sauce
• 4 jalapeños, coarsely chopped with some seeds
• 2 dried red chiles, broken
• 2 large onions, coarsely chopped
• 8 large garlic cloves, finely chopped
• 1 (3-inch) piece of ginger, peeled and sliced crosswise into paper-thin rounds
• 2 tablespoons ground coriander
• 2 teaspoons ground cumin
• 1 1/2 teaspoons ground fenugreek seeds
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon paprika
• 910g tomatoes, chopped
• 1 cup chopped cilantro, plus cilantro leaves for garnish
• 1/2 cup plain yogurt
• 1/4 cup water, if needed
• Garam masala, for sprinkling

Instructions:

1. Prepare all the necessary ingredients.
2. In a large, deep skillet, heat 2 tablespoons of oil over high heat. Season the chicken with salt and place it in the skillet. Cook the chicken until it turns golden brown - this should take approximately 3 minutes per side.
3. Place the cooked chicken pieces in a large bowl. Into the same skillet, add the remaining 2 tablespoons of oil, jalapeños, and dried red chilies. Cook over high heat until it starts sizzling, which usually takes about 30 seconds. After that, add onions, garlic, and ginger to the skillet and cook while stirring occasionally until they turn deep brown, around 8 minutes.
4. Transfer the onion mixture into a food processor. Add coriander, cumin, fenugreek seeds, cinnamon, cloves, nutmeg, paprika, and 1 teaspoon of salt. Proceed to puree the mixture.
5. Move the onion mixture back to the skillet. Put tomatoes and chopped cilantro into the food processor and puree them.
6. Put the chicken back into the skillet along with any juices. Cook over medium heat and stir until the onion sauce starts to stick, roughly 8 minutes.
7. Mix yogurt into the skillet, then add the pureed tomato and cilantro. Let the curry simmer over low heat, turning the chicken occasionally until it is cooked through. This should take about 50 minutes. If the sauce thickens too much, add 1/4 cup of water towards the end of cooking. Season the curry with salt, transfer the chicken to a platter, pour the sauce on top, sprinkle with garam masala and cilantro leaves before serving.

Summary:

• Calories: 797 kcal
• Fat: 35 g
• Protein: 100 g
• Carbs: 28 g
• Potassium: 2209 mg
• Magnesium: 254 mg