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Chicken Curry

January 14, 2020
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Curry Chicken2

  • 1 pound chicken thighs, with or without bones, without skin
  • ½ cup non-fat Greek yogurt
  • 2 tablespoons half and half
  • 3 garlic cloves, minced
  • 2 inch fresh ginger, grated
  • Juice of one lemon
  • 2 teaspoons salt
  • 2 teaspoons garam masala

Mix the yogurt, half and half, garlic, ginger, lemon juice, salt and garam masala in a bowl. Add to a zip lock bag with the chicken and marinate in the fridge overnight or at least 2 hours. Keep aside.

  • 1 medium yellow onion, cut in half
  • 1 cup cherry tomatoes, washed
  • 1 cup chicken broth
  • 2 green cardamoms, crushed
  • 2 cloves

Add the onion, tomatoes, chicken broth, cardamom and cloves to a medium pan. Bring to a boil and simmer covered for 30 minutes or till everything is soft and mushy. Blend in a blender till smooth.

  • 2 tablespoons extra light olive oil
  • ½ cinnamon stick
  • Salt
  • ½ cup cilantro, chopped

Heat a large saucepan with the olive oil and cinnamon stick. Add the blended onion mixture and sauté on medium heat for 10 to 12 minutes, stirring constantly. Add the chicken including the marinade. Mix well and cook on a medium heat covered for 20 minutes or till the chicken is cooked through. Take the lid off and turn the heat up to cook the extra moisture off, about 5 minutes, stirring constantly. Check for seasonings and garnish with cilantro.
Chicken Curry1

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4 Comments
Lili
January 7, 2013 at 8:30 AM

This looks amazing. I can’t wait to make it!

Andrea Northfield
January 22, 2013 at 8:18 PM

I made it the second time again. What an easy to make and delicious dish. Robert even did a video clip of appreciation for you about it.

Sats
August 13, 2013 at 7:27 PM

Hi,
I love your recipes. How do you make your whole wheat rotis as mine don’t come out too well?
Thanks!

August 14, 2013 at 4:13 PM

Hi, rotis are really hard to make. I have been making them for 15 years now and they are no where close to what my Mom makes.. it is a matter of practice and lots of practice…

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