Anjeer (fig) chicken curry

My accidental curry, which came about because I happened to have some dried figs lying around. I’ve made time and time again, for me and for friends. Many ask for it now. It’s very little effort and time spent in exchange for a really gorgeous dish.

Ingredients

• 1.75 lb boneless skinless chicken thigh, cubed
• 10 black figs, chopped into 1/4in pieces
• 1 cup + 2 tbsp Greek yogurt
• 2.25 tsp salt
• 1 tsp Kashmiri red chili
• 2 tbsp oil
• 1 large onion, sliced thinly
• 1 cinnamon stick piece, about 1 inch
• 1 star anise
• 5-6 cloves
• 3 green cardamom pods
• 1 mace flower
• 2 dried red chilis
• Cilantro for garnish

Instructions

1. Combine the chicken, figs, yogurt, salt, and red chili powder in a large bowl until everything is evenly coated with yogurt. Set aside
2. Heat oil in a large saute pan and add the onion and whole spices. Add a pinch of salt. Fry over medium heat until the onions are golden, stirring often.
3. Add the ginger and garlic to the pan and fry for another 3-5 minutes, stirring constantly, until they are no longer raw.
4. Add the chicken mixture to the pan and bring to a simmer. Lower the heat and cover with a lid and let cook for 25 minutes, stirring every 5 minutes or so, until the chicken is tender and the sauce has deepened to a brown color.
5. Adjust salt and garnish with cilantro and serve.