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Weeknight Chicken Curry

(recipe, Susmita Sharma)

Ingredients

  1. 1½ lb. boneless chicken thighs
  2. 2 Tbsp. vegetable or coconut oil
  3. 1 large onion, sliced
  4. 5 cloves garlic, minced
  5. 1 piece (1 inch long) ginger, minced
  6. 1 red bell pepper, sliced
  7. 1 green bell pepper, sliced
  8. 1 large tomato, chopped fine
  9. 2 black cardamom pods (kala elaichi)
  10. 2 cinnamon sticks
  11. 5 whole cloves
  12. 2 bay leaves
  13. ½ tsp. turmeric powder
  14. 2 tsp. kosher salt
  15. 1 tsp. cumin powder
  16. 1 tsp. coriander powder
  17. ½ tsp. red chili powder
  18. 2 Tbsp. coconut powder, or ¼ cup coconut milk
  19. ¼ cup water

Steps

  1. Skin the chicken thighs, remove excess fat, and cut into bite size pieces.
  2. Heat oil in a thick-bottomed saute pan. Add the whole spices — cinnamon, bay leaves, cardamom, and cloves — and sauté till spices are fragrant.
  3. Add the onions, garlic, and ginger. Saute 5-10 minutes till onions are golden brown and soft. Add the chicken. Saute a few minutes till chicken turns color. Add the turmeric, salt, and tomatoes. Cook a few minutes till tomatoes turn pulpy.
  4. Add the bell pepppers, cumin powder, coriander powder, and chili powder. Sauté a few minutes. Add coconut powder (or milk) and water. Bring the curry to a boil, cover, and simmer on medium-low for 30 minutes.
  5. Serve with rice or your choice of Indian flatbread.