Chicken Curry Recipe
Servings: 4 - 6
Ingredients
- 2 tablespoons peanut or canola oil
- 1 medium finely chopped red onion
- 1 teaspoon cumin seeds
- 2 bay leaves
- 1 14.5- ounce can whole plum tomatoes
- 5 cloves garlic
- 1 1/2 - inch peeled and roughly chopped piece ginger
- 4 dried arbol chiles with the stems removed
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- 2 pounds skinless boneless chicken thighs, fat trimmed and halved
- 2 medium red-skinned potatoes cut into 1-inch cubes
- 1 teaspoon honey
- Kosher salt
- 2 tablespoons plain whole-milk yogurt preferably Greek
- Pinch of garam masala
- Chopped fresh cilantro
- Cooked basmati rice
Instructions
- Toast cumin. Heat oil in large pot on medium heat until it shimmers. Take cumin seeds and sprinkle in. Stir. They should darken slightly
- Caramelize onion. Immediately add red onion and bay leaves to pot. Cook and stir often, until dark chestnut brown. Around 12 - 15 minutes.
- Make tomato base. While onion is cooking, drain juice from tomatoes into a measuring cup to set aside. Puree tomatoes, ginger, garlic, chiles, paprika and turmeric in a food processor.
- Saute the base. Add tomato base to onion mixture. Cook and stir until paste-like. About 10 minutes. When it starts sticking to the bottom, add potatoes and chicken. Cook and stir until sauce clings to meat and potatoes, and chicken is opaque.
- Simmer the curry. Add honey to tomato juice set aside earlier and add enough water to make 1 1/2 cups of liquid. Pour into the pot. Season with salt and bring to a boil, reduce heat to medium low to let simmer. Make sure it is uncovered and stir occasionally. Simmer until potatoes are tender and sauce is think, about 25 - 30 minutes.
- Adjust seasoning. Gently stir yogurt in curry. Taste for seasoning, if necessary. Sprinkle with garam masala and serve on rice. Top with cilantro.