Ingredients
Curry
- 1 1/2 lb boneless skinless chicken thighs about 680 g; cut into even 1 1/2-inch pieces
- 2 tbsp neutral oil
- 1 large yellow onion finely chopped
- 1 tbsp fresh ginger minced
- 3 cloves garlic minced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 tsp Kashmiri chili powder or mild paprika adjust to taste
- 1 can crushed tomatoes 14 to 15 oz / about 400 g
- 1/2 cup water plus a little more if needed
- 1 tsp fine salt then to taste
- 1/2 tsp garam masala
- 2 tbsp chopped cilantro to finish
Instructions
Cook the curry
- Heat oil in a large skillet or sauté pan over medium heat. Add onion and cook 10 to 12 minutes, stirring often, until soft and golden.
- Add ginger and garlic; stir 1 minute. Add coriander, cumin, turmeric, and chili or paprika; stir 30 seconds until fragrant. If the spices catch, add a spoonful of water.
- Add crushed tomatoes and salt. Cook 7 to 10 minutes, stirring, until the sauce thickens, deepens in color, and leaves a trail when a spoon crosses the pan.
- Add chicken and 1/2 cup water. Stir to coat, cover, and gently simmer 15 to 20 minutes, stirring occasionally, until the thickest pieces reach 165°F / 74°C. Add small splashes of hot water if the sauce tightens.
- Uncover and simmer briefly if a thicker sauce is desired. Stir in garam masala, adjust salt and heat, and finish with cilantro. Divide into four portions; rice is optional and not included in the estimate.
Nutrition
Calories: 350kcalCarbohydrates: 13gProtein: 33gFat: 17gSaturated Fat: 4gSodium: 700mgFiber: 3gSugar: 7g
Video
Notes
The companion Easy Steps video uses green chili, cumin seeds, and dried fenugreek; follow this card's measured spice list for this version. Check chicken with a thermometer at 165°F / 74°C. Cool leftovers promptly; refrigerate for 3 to 4 days and reheat to 165°F. Nutrition is estimated per one of four curry portions, excluding rice or yogurt.
