Chicken Curry

Ingredients

Chicken and Marinade

  • 1 poundBoneless, skinless chicken thighs
  • 0.5 cupPlain yogurt
  • 1 tablespoonLemon juice
  • 2 clovesGarlic
  • 1 inchGinger
  • 1 teaspoonSalt
  • 1 teaspoonTurmeric
  • 1 teaspoonCumin
  • 1 teaspoonCoriander

    • Curry Sauce

  • 2 tablespoonsVegetable oil
  • 1 largeOnion
  • 2 tablespoonsTomato paste
  • 2 clovesGarlic
  • 1 inchGinger
  • 1 teaspoonSalt
  • 1 teaspoonTurmeric
  • 1 teaspoonCumin
  • 1 teaspoonCoriander
  • 0.25 teaspoonCayenne pepper
  • 0.25 teaspoonCinnamon
  • 2 cansTomatoes
  • 1 cupChicken broth
  • 0.25 cupCilantro
  • 0.5 cupHeavy cream

    • Instructions

    1. In a large pot or Dutch oven, heat oil over medium heat. Add chopped onion and cook until softened and lightly browned, about 5-7 minutes.
    2. Add diced chicken to the pot and cook until browned on all sides, about 5-7 minutes.
    3. Add minced garlic, grated ginger, and curry powder to the pot. Cook, stirring constantly, until fragrant, about 1-2 minutes.
    4. Add chopped tomatoes and coconut milk to the pot, stirring to combine. Bring to a simmer and let cook for 10-15 minutes, until the sauce has thickened slightly.
    5. Add chopped vegetables of your choice, such as bell peppers or carrots, and continue to simmer until the vegetables are tender and the chicken is cooked through, about 10-15 minutes more.
    6. Season with salt and black pepper to taste.
    7. Serve hot over rice or with naan bread.