Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch (2.5cm) pieces
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon (5ml) ground turmeric
  • 1 teaspoon (5ml) ground cumin
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 2 tablespoons (30ml) vegetable oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) piece of ginger, grated
  • 1 red chili pepper, finely chopped (optional)
  • 1 tablespoon (15ml) curry powder
  • 1 teaspoon (5ml) garam masala
  • 1/2 teaspoon (2.5ml) ground coriander
  • 1/4 teaspoon (1.25ml) cayenne pepper (optional)
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 1/2 cup (120ml) chicken broth
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup chopped fresh cilantro

Instructions:

  1. In a large bowl, combine chicken pieces with lemon juice, turmeric, cumin, salt, and pepper. Mix well and set aside for at least 15 minutes.
  2. Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add onion and cook until softened and translucent, about 5 minutes.
  3. Add minced garlic, grated ginger, and chopped chili (if using) to the skillet. Cook for another minute, until fragrant.
  4. Stir in curry powder, garam masala, coriander, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
  5. Pour in diced tomatoes (with their juices) and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
  6. Add the marinated chicken to the skillet. Stir to combine, reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through and tender.
  7. Stir in heavy cream (or coconut milk) to create a creamy sauce. Simmer for another 5 minutes, allowing the sauce to thicken slightly.
  8. Garnish with fresh cilantro and serve hot over rice or with naan bread. This simple chicken curry recipe is best served hot!