Chicken Curry

Name: Chicken Curry
Ingredients: 2 lbs boneless skinless chicken thighs, cut into bite sized pieces; 2 tsp Madras curry powder; 1 tsp paprika; 1 large onion chopped; 6-8 cloves garlic crushed; 1 2-inch piece ginger chopped finely or grated; 2 plum tomatoes chopped; 1/4 cup chopped cilantro; 1 tsp ground tumeric; 2 tsp ground cumin; 2 tsp ground coriander; 2 tsp garam masala; 1 tsp salt; 1/2 tsp black pepper freshly ground; 2 red chilies chopped; 1/2 tsp ground cardamon; 1/4 tsp ground cloves; 1 can coconut milk

18 ingredients

7 steps

Ingredients

2 lbs boneless skinless chicken thighs, cut into bite sized pieces
2 tsp Madras curry powder
1 tsp paprika
1 large onion chopped
6-8 cloves garlic crushed
1 2-inch piece ginger chopped finely or grated
2 plum tomatoes chopped
1/4 cup chopped cilantro
1 tsp ground tumeric
2 tsp ground cumin
2 tsp ground coriander
2 tsp garam masala
1 tsp salt
1/2 tsp black pepper freshly ground
2 red chilies chopped
1/2 tsp ground cardamon
1/4 tsp ground cloves
1 can coconut milk

Directions

1

1. Combine the chicken with the Madras curry powder, paprika, and 1/2 tsp salt.
2

2. Heat oil in a stock pot and brown the chicken in it. Set the chicken aside.
3

3. Heat oil in the same stock pot. Fry onion, garlic, ginger, and chilies until the until starts to turn golden.
4

4. Add spices and fry for 1 minute.
5

5. Add tomatoes plus any juice and cilantro. Fry until the tomatoes are broken down.
6

6. Scrap the contents of the pot into a blender. Add cocunut milk and blend until smooth.
7

7. Add the blended curry and the reserved chicken plus any juices to the pot. Simmer on low heat for at least 30 minutes, stirring occasionally.