Chicken Curry

Print

Chicken Curry

Local cookbook author Mish Sen's classic chicken curry is the comfort food you'll want to make all season long!  Paired with Mish's Carrot, Pea, Herb Pulao, it's a complete meal with plenty of protein and veggies. 

Ingredients

  • 2 Tablespoons of neutral cooking oil, such as avocado or peanut oil (do not use coconut oil)
  • 1 medium onion, finely chopped
  • 5 garlic cloves, minced
  • 1 teaspoon turmeric powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt, divided
  • 1 large russet potato, cubed
  • 1 large tomato, chopped
  • 2-inch piece fresh ginger, minced
  • 2 pounds boneless skinless chicken thighs, fat trimmed and cut into medium pieces
  • 1 teaspoon garam masala
  • ½ bunch cilantro, chopped, for garnish

Instructions

Heat oil over medium heat in a sauté pan. Add onions and sauté for 1 minute, then add the garlic and sauté for another minute. Add the turmeric, cayenne, ½ teaspoon salt, and potato cubes, and sauté for 2-3 minutes. Add the chopped tomato, turn heat up to medium high, and sauté for 2 minutes. Reduce heat to medium low, cover, and cook, stirring periodically until the tomatoes get soft and pulpy, about 3-5 minutes.

Add minced ginger, chicken, and remaining salt, and increase the heat to medium high. Sauté the chicken for 3-4 minutes. Note: Lower the heat if necessary to prevent sticking. Reduce heat to low, cover, and simmer on low for 3-4 minutes, stirring occasionally.

When you see the chicken is cooked and the mixture looks like a sauce, add 2 cups of water. Cover and simmer for another 4-5 minutes until the potatoes are cooked through and the meat is tender.

Uncover and salt to taste. Sprinkle with the garam masala, stir once, and turn off the heat. Cover the pan and let rest for 5 minutes. Serve with rice or naan.