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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken Curry

4.0

2 ¼ pounds boneless, skinless chicken thighs, cut into 2-inch pieces

1 cup plain, full-fat yogurt (I use Greek; with Greek, 2% worked too)

4 garlic cloves, minced or grated, divided

2-inch piece of ginger, minced or grated, divided

2 teaspoons kosher salt, divided, plus more to taste

2 to 3 tablespoons neutral oil or ghee

2 large yellow onions, minced

1 teaspoon cumin seeds

About 2 ½ cups small diced fresh tomatoes, from 3 to 4 roma tomatoes, or 1 15-ounce can crushed tomatoes

2 tablespoons tomato paste

1 ½ teaspoons ground turmeric

1 teaspoon garam masala

1 tablespoon ground coriander

½ to 1 teaspoon cayenne or a mild chile powder, such as kashmiri, or to taste

½ cup water

Combine chicken thighs with yogurt, half of garlic, ginger, and salt in a bowl and set aside.
In a large pan with a lid, heat oil or ghee. Add onions and cumin seeds, cook until browned. Add remaining ginger and garlic and cook for another minute. Add remaining salt, turmeric, garam masala, coriander, and cayenne, cook for two minutes.
Add tomatoes and cook until they begin to break down. Add tomato paste and cook for another 2 minutes. Add chicken and yogurt marinade, plus water, stir to combine, and bring to a simmer. Simmer for 25 to 30 minutes over low heat, covered, stirring occasionally.
Adjust seasoning as needed and serve with rice.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 118 weeks ago

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