Chicken Curry
Instructions
- 1
Cut the chicken thighs into bite-sized pieces, about 2.5cm (1 inch) cubes.
- 2
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
- 3
Season chicken pieces with salt and pepper, then brown them in batches for 2-3 minutes per side. Remove and set aside.
- 4
In the same pot, reduce heat to medium and add the diced onion. Cook for 5-6 minutes until softened and translucent.
- 5
Add minced garlic and ginger, cooking for another minute until fragrant.
- 6
Add curry powder, cumin, coriander, turmeric, and cayenne pepper. Stir constantly for 30 seconds to toast the spices.
- 7
Add the diced tomatoes with their juice, scraping up any browned bits from the bottom of the pot.
- 8
Pour in the coconut milk and chicken broth, stirring well to combine all ingredients.
- 9
Return the browned chicken to the pot and bring the mixture to a gentle simmer.
- 10
Reduce heat to low, cover partially, and simmer for 25-30 minutes, stirring occasionally.
- 11
Check the chicken for tenderness and adjust seasoning with salt and pepper as needed.
- 12
Remove from heat and let rest for 5 minutes before serving.
- 13
Garnish with fresh cilantro and serve hot over rice or with naan bread.
Chef's Note
"The key to a rich, flavorful curry is toasting the spices before adding liquids - this releases their essential oils and deepens the flavor. For a milder version, reduce the cayenne pepper or omit it entirely."
