Ingredients
Curry
- 1 1/2 pounds boneless skinless chicken thighs 680 g, cut into 1-inch pieces
- 2 tablespoons neutral oil 28 g
- 1 large onion about 200 g, finely chopped
- 4 garlic cloves 12 g, minced
- 1 tablespoon grated fresh ginger 15 g
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper increase to 1/2 teaspoon if preferred
- 1 can crushed tomatoes 14 ounces / 400 g
- 1/2 cup water 120 mL, plus a little if needed
- 3/4 teaspoon fine salt 4.5 g
- 1 teaspoon garam masala
- 1 tablespoon lemon juice 15 mL
- 2 tablespoons chopped cilantro optional garnish
Equipment
- 1 Large deep skillet with lid
- 1 Cutting board
- 1 Food thermometer
Instructions
- Heat the oil in a large deep skillet over medium heat. Add the onion and cook for 8–10 minutes, stirring, until soft and lightly golden. Lower the heat if it browns rapidly.
- Add garlic and ginger and stir for 1 minute. Stir in coriander, cumin, paprika, turmeric and cayenne for about 30 seconds. Add a tablespoon of water if the spices start sticking; do not let them burn.
- Add chicken and stir to coat. Add crushed tomatoes, 1/2 cup water and salt. Bring to a gentle simmer, scraping the bottom of the pan.
- Cover partially and simmer gently for 18–22 minutes, stirring occasionally, until every piece is cooked through and a thermometer in a thick piece reads at least 165°F (74°C). Add water if needed to prevent sticking. If the sauce is thin, uncover near the end.
- Stir in garam masala and lemon juice. Simmer for 1 minute, taste the fully cooked sauce and adjust cautiously if desired. Garnish with cilantro and serve with separately prepared rice or vegetables.
Nutrition
Calories: 367kcalCarbohydrates: 13gProtein: 34gFat: 20gFiber: 3g
Video
Notes
Rice and toppings are not included in the nutrition estimate. Start with less cayenne if sensitive to heat. Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour above 90°F (32°C); keep at 40°F (4°C) or below and use within 3–4 days. Reheat to 165°F (74°C). Nutrition is an approximate ingredient-based estimate. The instructional video by Kitchen Sanctuary uses chicken breast, a prepared Madras spice blend and coconut milk; this version uses thigh meat, individual spices and no coconut milk. Follow the written recipe for its quantities and cooking endpoint.