Chicken Curry

Circle B Kitchen

Serves 3-4

½ onion, peeled, large chop

1 garlic clove

1-inch piece of ginger, peeled and large chop

Handful of fresh cilantro

5-6 boneless chicken thighs

Peanut or canola for cooking

1 ½ Tablespoons curry powder

¼ tsp crushed red pepper

1 ½ tsps garam masala

½ cup prepared tomato sauce

1 cup chicken broth

1/3 can coconut milk (or can substitute yogurt)

For serving: Mango Chutney, thick yogurt, roasted, unsalted peanuts and chopped cilantro

Jasmine or basmati rice


Place the onion, garlic, cilantro and ginger a food processor with the steel blade and pulse until minced.

Sautee the chicken thighs in about a tablespoon of oil over medium high heat until browned. Remove from pan.

Add the onion, garlic, cilantro and ginger to the pan. Cook in a little oil over medium heat. Stir the onion mixture around to deglaze the pan.

When the onion is soft and golden brown, add the curry powder, crushed red pepper and garam masala to the pan. Cook with the onion over low heat stirring until you smell the spices bloom.

Add tomato sauce and bring the sauce to a lively simmer and mix well.

Return chicken to the pan with the sauce, and add about 1 cup of chicken broth (I like to just add 1/2 cup to start with - you can always add more later, after you add the coconut milk). Bring to a simmer. Add salt to taste. Partially cover pan and simmer for about 15 -20 minutes or until chicken is very tender.

Stir occasionally, adding additional liquid if the pan juices reduce too quickly. Once chicken is cooked, remove the lid. If the juices are very thin, raise heat to high and reduce the pan liquid until it has some body. Once juices are reduced, add in the coconut milk or yogurt. Be sure the heat is off or very low so the coconut milk doesn’t curdle the sauce. (Don't worry if it curdles. It won’t look pretty but will still taste good.)

Serve over rice and sprinkle with chopped cilantro. Serve with chutney, yogurt and and peanuts.