Chicken Curry Recipe
Ingredients:
- 4 Lbs. Bone-in Chicken pieces (split breasts cut in half, drumsticks, and/or thighs)
- 2 Tbsp. Vegetable Oil
- 2 Onions, chopped fine
- 2 Tbsp. Curry Powder
- 6 Garlic Cloves, minced
- 1 Jalapeño, stemmed, seeded, and minced
- 1 Tbsp. Grated Fresh Ginger
- 1 Tbsp. Tomato Paste
- 1 Tsp. Garam Masala
- 1 Cup Water
- 2 Plum Tomatoes, cored, seeded, and chopped fine
- ½ Cup Frozen Peas
- ½ Cup Canned Coconut Milk
- 2 Tbsp. Unsalted Butter
- ¼ Cup Minced Fresh Cilantro
- Cooked Rice for serving (optional)
Instructions:
- Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in Dutch oven or large pot over medium-high heat until just smoking. Add half of chicken and brown on both sides, 7-10 minutes; transfer to large bowl. Repeat with remaining 1 tablespoon oil and remaining chicken.
- Add onions and ½ teaspoon salt to fat left in pot and cook until onions are softened, about 5 minutes. Stir in curry powder, garlic, jalapeño, ginger, tomato paste, and garam masala, and cook until fragrant, about 30 seconds. Gradually stir in water, scraping up any browned bits.
- Place browned thighs and drumsticks (not breast pieces) and any accumulated juices into pot and bring to simmer. Cover, reduce heat to medium-low, and simmer for 30 minutes.
- Add breast pieces and any accumulated juices to pot and continue to simmer, covered, until breasts register 160 degrees F and drumsticks/thighs register 175 degrees F, about 20 minutes, flipping chicken halfway through cooking.
- Stir tomatoes, peas, coconut milk, and butter into pot and simmer gently until peas are heated through, 1 to 2 minutes. Stir in cilantro and season with salt and pepper to taste. Serve over rice if desired.
