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Chicken Curry

(recipe, Dana Bate)

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    1. 2 lb. skinless and boneless chicken thighs, cut into 2-inch chunks (see Note)
    2. Salt, to taste
    3. 2 Tbsp. ghee (clarified butter) or vegetable oil
    4. 1 medium onion, chopped
    5. 2  garlic cloves, minced
    6. 1 Tbsp. vindaloo curry powder (see Note)
    7. ½ tsp. cumin
    8. ½ tsp. turmeric
    9. 2 large carrots, peeled and cut into 1-inch chunks
    10. 1 bell pepper, cut in half lengthwise and then cut crosswise into ½-inch strips
    11. 1 can (13 to 14 ounces) unsweetened coconut milk
    12. 1 can (14½ ounces) crushed tomatoes
    13. ½ tsp. salt
    1. ⅓ cup roasted peanuts
    2. Freshly steamed basmati rice


    1. Season the chicken with salt to taste. Heat the ghee or oil in a deep 12-inch heavy skillet or pot over medium-high heat. Brown the chicken on both sides, then transfer to a plate.
    2. Add the onions to the fat in the pan and sauté until they begin to brown, 8 to 10 minutes. Add the garlic, curry powder, cumin, and turmeric, and stir until the onions are coated and the spices smell fragrant. Add the carrots, green pepper, coconut milk, tomatoes with their juices, and ½ teaspoon salt. Bring to a simmer, and allow the mixture to cook down for 20 to 25 minutes.
    3. Return the chicken (along with any accumulated juices) to the pot and simmer, partially covered, for another 20 minutes, until the chicken is cooked through and the stew has thickened.
    4. Sprinkle with the roasted peanuts and serve over freshly steamed basmati rice.


    If you can't find vindaloo curry powder, use Madras curry powder and add 1/4 to 1/2 teaspoon cayenne to taste. Culinate editor's notes: You can save time (and money) by using whole, bone-in chicken thighs. Remove and discard the skin before browning the thighs as directed. Add them back to the curry with the liquid ingredients and simmer the entire dish for about 30 to 40 minutes. Yogurt makes a nice, cooling garnish for this dish — especially if you've made the curry fiery hot.