This recipe results in a light and flavorful curry. I’ve had great success with both thigh and breast meat.
CHICKEN CURRY (GREAT IN THE CROCK POT)
Ingredients
- 4 chicken thighs can be made with chicken breast or combination skin removed
- 1 medium sweet onion chopped
- 1 large tomato skin & seeds removed, diced
- 1 garlic clove
- 1 teaspoon powdered ginger
- 2 tsps coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 2 tsps garam masala powder
- 2 cups chicken stock
- Spray pan with oil coconut oil is a good choice; I also sometimes add a teaspoon of butter for flavor since Indian cooking is usually made with ghee
- Chopped coriander to garnish (optional)
Instructions
- Heat the oil in a pan and fry the onions till slightly brown. Add chopped garlic.
- Mix spices in small bowl and add water to make paste. Add to onions and garlic.
- Fry for 2-3 minutes. Now add the tomato. Mix well.
- Add the chicken and coat with onion, spice mixture.
- Add chicken stock to the chicken, simmer and cover. Cook till the chicken is tender.
- Garnish with chopped coriander (optional).