Chicken Curry

Chicken Curry

  • 2 Tbsp Olive oil
  • 2 Cups finely chopped onion
  • 2 Tbsp finely chopped garlic
  • 1 Tbsp finely chopped fresh ginger
  • 3-4 Tbsp curry powder
  • 1 Tbsp cumin
  • 1 Tsp cayenne (1/2 if you don’t like it too spicy)
  • 8 boneless skinless chicken thighs, seasoned with salt & pepper
  • 1 14.5 oz can chopped tomatoes
  • ½ cup chopped cilantro
  • ¾ cup plain yogurt (Put on the counter to warm up when you start cooking)
  1. Heat a dutch oven on high. When the pan is hot, add the olive oil. Add the chicken and cook for 7 minutes (you will likely have to do it in 2 batches. Do not crowd the pan or you will not get the great brown bits of flavor). Turn the chicken over and cook for 5 more minutes. Remove the chicken to a bowl. Cook the second batch of chicken the same and add to the same bowl.
  2. To the dutch oven add the onions and cook for 5 minutes.
  3. Add the garlic and ginger and cook for 2minutes. Add the tomatoes with their juices, curry powder, cumin, cayenne and season with salt & pepper. Mix well.
  4. Add the reserved chicken with all the juices and ⅓ cup of the cilantro. Bring to just under a boil, reduce the heat to low and simmer covered until cooked through, about 30 minutes.
  5. Add the yogurt to the curry, mix well and cook for 3 minutes until it is warmed through.
  6. Serve the chicken with jasmine rice and a sprinkle of the remaining cilantro.

Recipe by Cook Eat Run at http://cookeatrun.com/2015/11/13/chicken-curry/

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