I made this for dinner tonight and it was very successful. So flavorsome and yet not too complicated, as long as you have the spices on hand. I roast my own cumin, then grind it, but you don’t have to.
Serves 6
2 1/2 lbs boneless, skinless chicken thighs
1/4 cup canola or vegetable oil
2 cups chopped onion
1 tbsp minced garlic
1 tbsp minced ginger root
1 heaped tbsp curry powder
1 heaped tsp ground cumin
1 heaped tsp ground coriander
1/4 tsp cayenne pepper ( or more if you like heat)
1 tbsp chicken stock or water
1 (15 oz) can crushed tomatoes
1 cup full fat plain yoghurt
2 tbsp chopped fresh cilantro
1 tsp salt
1 heaped tsp garam masala
1 tbsp freshly squeezed lemon juice
Cut the chicken into large cubes and sprinkle it with 2 tsp salt .
Heat the oil in a large skillet over high heat and brown the chicken pieces well, in several batches.
Transfer the browned chicken to a plate and set aside.
Reduce the heat to medium high and add the onion, garlic and ginger. Cook, stirring until the onion is translucent, about 5 to 8 mins.
Stir in the curry powder, cumin, coriander, turmeric, cayenne and 1 tbsp chicken stock into the onion mixture. Stir well so that any brown chicken bits come off the bottom of the pan and add to the flavor and the spices are well mixed in with the onions.
Mix in the tomatoes, yoghurt, 1 tbsp chopped cilantro and 1 tsp salt into the mixture.
Return the chicken to the pan, along with any juices from the chicken.
If it looks as if it needs some more liquid, you can pour in about 1/4 cup chicken stock, but I didn’t need to.
Sprinkle the chicken with the garam masala and 1 more tbsp chopped cilantro. Mix in and cover the skillet, simmering for about 20 minutes.
Sprinkle the dish with the fresh lemon juice before serving with hot rice