I would not be wrong in saying that there exists an uncounted amount of curry recipes in the world. Apart from the fact that there are curries from various cultures, as Indian, Thai etc., those categories can be further subdivided into the regions of those countries. In India every family can and will boast about their own special way of preparing the dish. We may not be in India but have our own recipes that we are proud of and devour on sight, nonetheless. Today I would like to offer one of the simplest Indian curries with chicken.
For this dish you could use any parts of a chicken that you please but I prefer to use thighs: for their quick prep time, great taste, and perfect portions. You can regulate the level of spices to your own tastes when making this dish. If you would like the curry to be a bit hotter then use more garam masala, curry powder, and chili peppers. Curry and chicken is such an easy thing to prepare that ruining the food is near impossible with results always yielding a delicious and savory meal.
After a trip to Jamaica and a foray into their culinary arts, Jamaican curry has become a staple meal prepared in my kitchen. If you are a curry lover, like us, you would equally enjoy this similar but distinct recipe.
Indian Chicken Curry
- 1 ½ lb boneless chicken thighs, large pieces cut in half
- 1 large onion (about 10-11 oz), finely chopped
- 2 cloves garlic, minced
- 1 chili pepper (jalapeno or fresno is fine), finely chopped
- 2 tbsp minced ginger
- 1 – 2 tbsp garam masala (or more to taste)
- 1 -2 tsp turmeric
- 1 tsp curry powder
- 1 can coconut milk without sugar (14 oz)
- 1/8 – ¼ cup finely chopped cilantro
- Black pepper
- 2-3 tbsp oil for frying
- Cashews for serving, preferably roasted (optional)
In a deep skillet or shallow saucepan, heat the oil.
Add the onion and cook for 5 minutes, stirring occasionally.
Add the ginger, cook for 1-2 minutes.
Add the chicken and brown on all sides.
Add the chili and garlic, cook for 1 minute.
Add the spices (garam masala, curry powder, and turmeric), salt, pepper, and the coconut milk. Bring to a boil, cover, reduce the heat to low and cook for about 20 minutes. Add the cilantro at the very last minute of cooking.
Serve over basmati rice and, if you wish, sprinkle with cashew nuts and extra fresh cilantro.
Cook with pleasure!