This is a recipe that I made for my indian food loving fiancé. I have never really cooked indian food but since I have made curries of other styles I figured it couldn’t be too far off. Living in the boonies I could not find all the ingredients I would have liked to use so I have listed the substitutions that I made below. If you can get all the good stuff that would make it even better and richer.
- 2 tablespoons ghee (I used butter because I live in the boonies)
- 2 medium yellow onions – chopped
- 4 cloves of garlic – minced fine
- 1 inch piece of ginger – peeled and minced
- 3 T hot curry powder *
- 2T tomato paste
- 2 cinnamon sticks
- 2 dried chilies (or 1t chili flakes)
- 3 cups chicken stock
- 1 can coconut milk
- 1/4 cup cilantro rough chopped and more for garnish
- 2 tomatoes chopped
- 10-12 chicken thighs boneless /skinless or 6 breasts – cut into small pieces
- 1 lemon juiced
- salt and pepper
Saute the onions, garlic, and ginger in the melted butter (or ghee) for about 10 minuets over medium low heat until translucent and soft. Add the tomato paste, curry powder, cinnamon stick, and chiles and season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 20 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper, and a little more fresh chopped cilantro on top.
Serve with Basmati Rice or Naan or both. I am not an indian food expert but my fiancé who loves indian food said this was a good recipe.
I am aware that the best practice is to create your own curry powder by toasting and blending the spices. However I could not get all the individual spices in my local grocery. The curry still turned out fantastic.