Chicken Curry

Ingredients

  • 2 tbsp oil
  • 2 med onions, chopped
  • 2 cloves garlic, minced
  • 2 tsp ground ginger
  • 1/2 tsp salt
  • 2 lbs boneless, skinless chicken thighs
  • 1/8-1/4 tsp cayenne
  • 1/2 tsp turmeric
  • 1 tsp coriander
  • 1/4 tsp cumin
  • 1/2 cup crushed tomatoes
  • 1 can diced tomatoes
  • 2 cups chicken broth
  • 1 tsp salt
  • 1 tsp garam masala
  • 1 sprig fresh curry leaves (omit if not available)
  • 1 tbsp cashew butter (optional)

Instructions

  1. Heat oil over med-high heat. Sauté onions until translucent. Add garlic and ginger and cook a couple more minutes.
  2. Lower heat to med-low and brown chicken on both sides. Add cayenne, turmeric, coriander, and cumin to the pan. Cover and cook for 8 minutes.
  3. Add tomatoes, chicken broth, and salt. Mix thoroughly, cover, raise heat to medium, and cook 20 minutes.
  4. Stir in garam masala, curry leaves, and cashew butter, and cook uncovered until desired consistency is achieved. Serve over rice.

Permanent link to this article: https://cookbook.atlow.org/2013/04/10/chicken-curry/