I’ve made this recipe a lot. This can be made vegetarian style as well. This is another family favorite recipe that is a staple in our home. Once you get the hang of it, it really is not a hard dish to make out all, especially when you have the spices already on hand in your pantry. See for yourself and let me know how your curry chicken recipe turned out.
4 TBSP olive oil
1 large onion chopped
1 garlic glove chopped
1 TBSP coriander (or palm full)
1 TBSP garam masala
1 TBSP cumin
1 TBSP tumeric
1/8 tsp cayenne pepper (or a pinch)
salt and pepper to taste
1/2 cup chicken broth
1lb chicken thighs
2 TBSP tomato paste
Also not that using actual CURRY spice is not how to make true curry. I just added that in the pic because you could always “cheat” and do it that way.
Peel and chop onion and garlic. Heat large dutch oven and add about olive oil. Put chopped onion into hot dutch oven and cook over medium to high heat until onions lose some color and became translucent.
Next add coriander, garam masala, cumin and turmeric. Stir to incorporate spices into onion mix. Then add cayenne pepper, black pepper and salt. Stir mixture constantly until it forms a sort of paste.
Next add about chicken broth, a little bit at a time to make the mixture slightly runny. After spices and onion mix are all good and stuck to each other add chicken thighs. You can use any type of chicken you want. I chose thighs because the dark meat doesn’t dry out as quickly.
Last add the tomato paste. Be sure that chicken is well coated in the curry sauce. The curry sauce should not be like a broth but kind of on the thicker side like tomato sauce. Adding the tomato paste gave it a nice sauciness and a nice color. However, if you want you curry to be more of a yellowish color you can add yogurt at this stage, instead.
Place a lid on pot and turn heat down to low. Stir the curry chicken mixture about every 15 to 25 minutes just to make sure the chicken isn’t sticking and that it continues to stay coated.
Once my chicken was falling apart, I turned it off.