Kashmiri Methi Mass

2 Lb's Chicken Thighs

1 can coconut Milk

4 Tabls Olive Oil (Koroneiki or Harissa Infused) 

1 White Onion

1 Cup peas

3 Cloves of garlic (roasted)

1 Jalapeño 

1 Tabls ginger

16 oz plain yogurt

2 teaspoons Cumin

5 teaspoons Spicy yellow curry powder

2 teaspoons chili garlic sauce

2 teaspoon green curry powder

1 green apple

1/4 cup cilantro

1/2 cup chopped toasted peanuts

salt to taste

In a large dutch oven heat on high heat 2 tablespoons of Olive oil. Cube the chicken thighs and brown. Add the onions and jalapeño and a pinch of salt and continuously stir until the onions become transparent. Remove this mixture from the dutch oven and whip the dutch oven with a paper towel to soak up any moister. over medium heat add the Cumin, yellow curry powder and stir to combine for about 2 minutes. Next add the ginger, green curry paste and roasted garlic**, and garlic red chili paste. Add Back the Chicken, vegetables and peas and remaining olive oil and stir. Next add the yogurt and the coconut milk and combine. Reduce the heat to low and cook uncovered for 30 min-45 min stirring occasionally until the liquids have reduced and the sauce is thick. Lightly toast the peanuts in the oven and give them a rough chop. Chop the apple into small cubs and add to the sauce and turn off the heat. Lightly chop the cilantro and set aside for the garnish. Pour the sauce over jasmine rice and serve. 

** To roast garlic** Place peeled garlic cloves on foil and place in the oven for 10-15 min on 350. Remove and use a fork to mash into a paste. 

*This dish can easily be made vegetarian by adding cauliflower and asparagus in place of the chicken.*