Before the chill that has now descended upon us, we had a warm November. Much to my surprise, I ended up with a fresh harvest of cilantro to possibly give me hope and optimism through the cold days of December. The sudden fresh crop of cilantro felt like a treasure, a gift from nature.
To celebrate my new found bounty, this dish evolved. A delicate creation, with notes of gentle tartness, bursting with the lovely flavors of cilantro and green chilies. I actually cooked this in a pressure cooker resulting in a very quick weeknight creation.
2 tablespoons oil
1 teaspoon cumin seeds
1 medium sized onion, diced
1 tablespoon coarsely grated ginger (peeled and using the wide side of the box grater)
2 cloves of garlic, coarse grated
2 pounds of boneless, skinless chicken thighs, cut into 2 inch pieces
Salt to taste
1 medium sized tomato quartered
4 to 6 green chilies chopped
3/4 cup coriander leaves, chopped
3/4 cup natural yogurt, beaten