This Chicken Curry tastes even as good as, if not better than, what you’d get at your local Indian restaurant in your area, and it’s incredibly simple to create. it’s really rich and creamy, and it goes well with basmati rice or naan bread. Come and check it out today!
Chicken curry
This Chicken Curry tastes even as good as, if not better than, what you'd get at your local Indian restaurant in your area, and it's incredibly simple to create. it's really rich and creamy, and it goes well with basmati rice or naan bread. Come and check it out today!
Ingredients
- 2 tablespoons Unsalted butter or Ghee
- 1 tablespoon Neutral oil, like canola
- 1 teaspoon Cumin seeds
- 1 cup Pureed tomatoes
- 2 large White or Yellow onions, peeled and finely chopped
- 2 inch Piece of ginger peeled and grated or minced
- 6 cloves garlic peeled and crushed
- 2 Green cayenne or Jalapeño peppers Stemmed, seeded, and cut into half-moons
- Kosher salt to taste
- 2 lbs Skinless, Boneless Chicken thighs cut into 1-inch chunks
- Coconut milk
- 1 teaspoon Garam Masala
- Pinch of ground Cayenne pepper, or to taste.
Instructions
- Step 1 Melt the butter or ghee in the oil in a large Dutch oven set over medium heat, and when it is hot and shimmering, add the cumin seeds and cinnamon sticks. Cook for a minute or two, stirring often, to intensify their flavors, then add the onions. Cook, stirring occasionally, until they are golden, approximately 15 to 20 minutes. Step 2 Meanwhile, put the ginger, garlic and peppers into a mortar and pestle with a pinch of salt, and smash them together into a coarse paste. (You can also do this on a cutting board, with a knife.) Step 3 Add the paste to the onions, and cook for 2 minutes or so, then pour in the tomatoes, and stir. Allow to cook for an additional 2 to 3 minutes,ground cumin, ground turmeric and another pinch of salt, and stir to combine. Step 4 Melt the butter or ghee in the oil in a large Dutch oven set over medium heat, and when it is hot and shimmering, add the cumin seeds and cinnamon sticks. Cook for a minute or two, stirring often, to intensify their flavors, then add the onions. Cook, stirring occasionally, until they are golden, approximately 15 to 20 minutes.
- Meanwhile, put the ginger, garlic, and peppers into a mortar and pestle with a pinch of salt, and smash them together into a coarse paste. (You can also do this on a cutting board, with a knife.)
- Add the paste to the onions, and cook for 2 minutes or so, then pour in the tomatoes, and stir. Allow to cook for an additional 2 to 3 minutes, ground cumin, ground turmeric, and another pinch of salt, and stir to combine.
- Add coconut milk slowly to the mixture, stirring into sauce. It may be quite thick. When it begins to bubble, add the chicken. Lower the heat, put the lid on the Dutch oven and allow the curry to cook gently for 30 minutes or so, or until the chicken is cooked through. Serve with basmati rice or naan.
