Our Chicken Curry Is The Weeknight-Friendly Dinner You Should Reach For
Yields: 4-6 servings
Prep Time: 20 mins
Total Time: 45 mins
Ingredients
1
large white onion, coarsely chopped
1
jalapeño, seeded, coarsely chopped
1
(2 1/2") piece ginger, peeled, coarsely chopped
8
cloves garlic, peeled
3 tbsp.
vegetable oil
2 tbsp.
curry powder
Kosher salt
2 tbsp.
tomato paste
2 c.
tomato puree
2/3 c.
whole-milk yogurt
2 lb.
boneless, skinless chicken thighs
1 tsp.
garam masala
Basmati rice and chopped fresh cilantro, for serving
Directions
In a food processor, pulse onion until a puree forms. If onions get stuck and don’t process correctly, stir with a spoon, cover, and continue to pulse. Transfer onion puree to a small bowl.
In food processor, pulse jalapeño, ginger, garlic, and 1/2 cup water until a paste forms. Transfer to another small bowl; reserve food processor.
In a large pot over medium heat, heat oil. Toast curry powder, stirring, until very fragrant, about 1 minute. Add onion puree; season with salt. Cook, stirring occasionally, until mixture loses most of its moisture and becomes a thick paste, about 5 minutes. Add jalapeño mixture and cook, stirring occasionally, until fragrant, about 1 minute. Add tomato paste and cook, stirring frequently, until paste darkens in color, about 2 minutes more.
Return onion mixture to food processor. Add tomato puree and yogurt. Pulse until sauce is smooth. Return to pot, stir in 1 cup water, and bring to a boil. Reduce heat to low and bring to a gentle simmer.
Pat chicken dry with paper towels; season all over with salt. Add to pot, cover, and cook, stirring every 5 minutes to ensure nothing sticks to bottom of pot, until an instant-read thermometer inserted into thickest part of chicken registers 165°, about 20 minutes; season with salt, if needed. Sprinkle with garam masala and stir to combine.
Divide rice among bowls. Spoon chicken curry over. Top with cilantro.
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