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Chicken Curry
Serves 4-6 | Prep Time: 20 minutes | Cook Time: 30 minutes
Really good chicken curry. Comforting and homey.
Ingredients
- 2 1/4 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- 1 cup plain, full-fat yogurt (I use Greek)
- 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 olive oil or ghee
- 2 large yellow onions, minced
- 1 teaspoon cumin seeds
- About 2 1/2 cups small diced fresh tomatoes, from 3 to 4 roma tomatoes, or 1 15-ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 1 1/2 teaspoons ground turmeric
- 1 teaspoon garam masala
- 1 tablespoon ground coriander
- 1/2 to 1 teaspoon cayenne or a mild chile powder
- 1/2 cup water
Chef Tips
If you are dairy free you could omit the yogurt and add 1 cup of coconut milk after the water.
The dish can be cooked in an InstantPot.
Preparation
Step 1
Combine chicken thighs with yogurt, half of garlic, ginger, and salt in a bowl and set aside for whatever time you’ve got — you can use them right away, in an hour, or the following day.
Step 2
In a large (4 quarts), heavy pan with a lid, heat oil or ghee. Once hot add onions and cumin seeds, cook 5 minutes, until browned at edges. Add remaining ginger and garlic and cook one to two minutes more. Add remaining salt, turmeric, garam masala, coriander, and cayenne or another chile powder cook for two minutes. Add tomato paste, cook for another 2 minutes. Add tomatoes and cook until they begin to break down, 4 minutes.
Step 3
Add chicken and yogurt marinade from bowl, plus water, stir to combine, and bring to a simmer, stirring. Simmer 25 to 30 minutes over low heat, covered, stirring once or twice to ensure everything is cooking evenly. Chicken is done when it is cooked through and very tender (you can cut a larger chunk in half to check for doneness). Adjust seasoning as needed and serve with rice.
