For me, chicken curry is a go-to recipe in the winter months. Served with rice or naan, it’s a hearty, warming dish that’s perfect for this time of year.
- 2 Tbs vegetable oil
- 2 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp chili powder
- 1 tsp garam masala
- 1 tsp turmeric
- 1 medium onion, chopped
- 3 medium tomatoes, chopped
- 4 cloves garlic, finely chopped
- 1–inch piece ginger, peeled and grated
- 1 jalapeño, finely chopped and seeds removed (optional)
- 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
- 1 cup chicken stock
- Salt and pepper
- ¼ cup plain whole-milk yogurt, beaten
- 1 Tbsp chopped cilantro
Heat the oil in a large pot over medium heat. Add in the cumin seeds and allow them to cook until fragrant, about 3-4 minutes. Add the chopped onion and cook until browned, about 10 minutes.
In the meantime, chop the tomatoes and reserve ¼ cup. Set aside and place remaining tomatoes in a food processor or blender. Add the garlic cloves, ginger, jalapeno (if using), turmeric, coriander powder, chili powder, and garam masala and puree until uniform.
Once the onions have browned, add the tomato mixture plus the reserved ¼ cup of chopped tomatoes to pot and cook for about 10 minutes, stirring regularly. Then add the chicken and mix to coat all the pieces of chicken with the tomato mixture. Cook for about 5-7 minutes.
Add the chicken stock to the pot and bring to a boil. Then reduce the heat to medium low and allow to simmer (uncovered) for 20-25 minutes until the chicken is cooked through and the sauce has thickened slightly.
Once chicken is cooked, remove from heat. Slowly stir in the yogurt and chopped cilantro and mix to combine. Season to taste with salt and pepper. If desired, top with additional chopped cilantro for garnish and serve over rice or with naan.