Chicken Curry | Oregonian Recipes

Ingredients

• 1-1/2 cups plain yogurt, plus more for garnish
• 1-1/2 teaspoon ancho chile powder
• 1 teaspoon ground turmeric
• 1 teaspoon kosher salt, plus more to taste
• 12 pods green cardamom, crushed
• 2 pounds skinless bone-in chicken thighs and legs
• 1/4 cup vegetable oil
• 8 whole black peppercorns
• 3 pods black cardamom
• 1 (2-inch) stick cinnamon
• 1 yellow onions, minced
• 3 cloves garlic, minced
• 2 serrano chiles, stemmed, seeded, and minced
• 1 (1-inch) piece ginger, peeled and minced, plus more julienned for garnish
• 3 tablespoons roughly chopped cilantro, for garnish
• 4 cups cooked rice, for serving