Chicken and Tomato Curry
Servings: 4
Total Time: 1 hour
Ingredients
2 TBSP ghee
1/2 tsp turmeric
1 tsp cumin
1 tsp coriander
1 tsp garma masala
1 serrano pepper, chopped finely
4 cloves garlic, chopped finely
1 TBSP ginger, peeled and grated finely
1/2 yellow onion, chopped
1 TBSP kosher salt
14.4 oz can whole peeled tomatoes, squeezed and broken apart with hands
4 chicken thighs, bone in, skin removed
1/2 cup plain yogurt
1/2 to 1 cup boiling water
juice of 1/2 lime
1/4 bunch cilantro
Directions
1. Heat the ghee until very hot and add the turmeric, cumin, coriander, and garam masala cook for 30 seconds to 1 minute stir constantly.
2. Add the serranos, garlic, and ginger and cook, still stirring constantly for 1-2 minutes over high heat.
3. Add the onion and salt and turn heat to medium and cook until the onion is softened. Add the tomatoes.
4. Add the plain yogurt, and chicken and stir together, add just enough boiling water to cover the chicken.
5. Turn to low heat and cook until chicken begins to fall off the bone, about 30-40 minutes.
6. Add the lime juice and cilantro. Taste and adjust the salt to your liking.
7. Serve with rice and/or Indian bread.
2. Add the serranos, garlic, and ginger and cook, still stirring constantly for 1-2 minutes over high heat.
3. Add the onion and salt and turn heat to medium and cook until the onion is softened. Add the tomatoes.
4. Add the plain yogurt, and chicken and stir together, add just enough boiling water to cover the chicken.
5. Turn to low heat and cook until chicken begins to fall off the bone, about 30-40 minutes.
6. Add the lime juice and cilantro. Taste and adjust the salt to your liking.
7. Serve with rice and/or Indian bread.
Notes & Tips
In step 4 I suggest adding 1/4 cup of hot tomato liquid to the yogurt before add it to the pot. This will help the yogurt from separating.