Chicken Curry

Ingredients

• 2 pounds boneless skinless chicken thighs, cut into chunks
• 2 tablespoons vegetable oil
• 1 yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon cayenne pepper
• 1 can (14.5 ounces) diced tomatoes
• 1 cup chicken stock
• 1/2 cup plain yogurt
• 1 teaspoon salt
• 2 tablespoons fresh cilantro, chopped, for garnish

Method

1. 1

   Pat the chicken chunks dry and season lightly with salt.

2. 2

   Heat the oil in a large skillet over medium-high heat and brown the chicken in batches, about 3 minutes per side, then remove and set aside.

   6:00 · Brown chicken
3. 3

   Add the chopped onion to the same skillet and cook over medium heat, stirring occasionally, until softened and golden, about 6 minutes.

   6:00 · Cook onion
4. 4

   Stir in the garlic and ginger and cook until fragrant, about 1 minute.

   1:00 · Cook garlic and ginger
5. 5

   Add the cumin, coriander, turmeric, garam masala, and cayenne, and stir constantly for 30 seconds to toast the spices.

   0:30 · Toast spices
6. 6

   Pour in the diced tomatoes and chicken stock, scraping up any browned bits from the bottom of the skillet.

7. 7

   Return the browned chicken to the skillet, bring the sauce to a simmer, cover, and cook over low heat until the chicken is tender, about 25 minutes.

   25:00 · Simmer curry
8. 8

   Stir in the yogurt and salt, and simmer uncovered for 5 minutes to thicken the sauce slightly.

   5:00 · Simmer with yogurt
9. 9

   Taste and adjust salt as needed, then garnish with chopped cilantro before serving.