Hatch Green Chile Chicken Curry

The unique flavor of the Anaheim chiles grown in the area around the town of Hatch, New Mexico may be attributed to the intense sunlight and cool nights of the Mesilla valley. Roasted Hatch green chiles are widely available during the late August harvest.

3 1/2 pound chicken thighs
Salt and pepper
1/3 cup mustard oil
10 cardamom pods
2 medium onions, chopped
1/2 - 1 pound hot Hatch green chiles, chopped
1 inch cinnamon stick
2 bay leaves
2 tablespoon minced ginger
8 cloves garlic, minced
1 1/2 tablespoons ground cumin
1 large can tomatoes
1 tablespoon garam masala

Wash the chicken thighs, pat dry with paper towels, and season with salt and pepper. Heat oil in a cast iron pot; brown on all sides in oil over medium heat. Remove chicken to a platter. Add cardamom to the pot, cook briefly, add onions and chiles, and saut� until soft. Add cinnamon, bay leaves, ginger, garlic, and cumin, and cook for several minutes more, stirring occasionally. Return the chicken to the pot. Add the tomatoes, crushed, and bring to a boil. Cover, reduce heat, and simmer for an hour or so, stirring occasionally, until the chicken is tender.

Before serving, reheat, uncover, stir in the garam masala, and reduce the sauce over medium heat.