EASY CHICKEN CURRY

🧂 Ingredients

• 21 oz. chicken thighs,

  cut into bite-sized pieces
• 2 tablespoons cooking oil
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon turmeric,

  (or curry powder)
• 1 teaspoon salt
• 1/2 teaspoon red chili powder
• 1 tablespoon cooking oil
• 2 tablespoons butter
• 1 onion,

  finely chopped
• 1 1/2 tablespoons minced garlic
• 1 tablespoon minced ginger
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder,

  or curry powder
• 15 oz can crushed tomatoes
• 1 teaspoon red chili powder,

  adjust to your taste preference
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 13.5 fl oz can coconut milk,

  or coconut cream
• Freshly chopped cilantro,

  to garnish

Instructions

• 1 In a bowl, toss chicken with 2 tablespoons of the oil and spices to evenly coat.
• 2 Heat remaining oil in a large pan or skillet over medium-high heat. Sear chicken
  in batches until browned, about 3-4 minutes each side. Set aside and keep warm.
  (The chicken will finish cooking in the sauce.)
• 3 Melt the butter in the same pan. Fry onion until soft (about 3 minutes),
  scraping up any browned bits on the bottom of the pan.
• 4 Add garlic and ginger; sauté until fragrant, about for 1 minute. Add in garam
  masala, cumin, ground coriander and turmeric (or curry powder). Cook stirring
  occasionally until fragrant, about 20 seconds.
• 5 Add crushed tomatoes, chili powder, salt and sugar. Let simmer until slightly
  thickened, about 4 minutes.
• 6 Stir in coconut milk/cream. Add chicken and juices back into the pan. Let simmer
  until chicken is cooked through and the sauce is thick, about 5 minutes.
• 7 Garnish with chopped cilantro and serve with fresh garlic butter rice
  [https://craveitall.com/garlic-butter-rice/] and homemade naan bread
  [https://craveitall.com/soft-naan-bread/].

Nutrition Info