Curry Chicken

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the chicken into 1-inch pieces and add them to a bowl. You can leave the chicken whole if you prefer or if you are using bone-in pieces.

Step 2

Scatter 1/2 teaspoon salt, 1/2 teaspoon ground cumin, 14 teaspoon ground coriander, 1/4 teaspoon ground turmeric, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper over the chicken.Toss well and set aside to marinate for at least 20 minutes.

Step 3

Make ahead: The chicken can be left to marinate for up to 24 hours; it should be covered and stored in the refrigerator

Step 4

Add garlic, ginger, onion, and 1/2 cup of water to a blender or food processor. Blend until mostly smooth. You can also use an immersion blender with a cup attachment.

Step 5

Heat the oil or ghee in a wide skillet (with a lid) over medium- high heat. Arrange the marinated chicken n the pan in o one layer and brown on both sides, 2 to 3 minutes per side. Remove the chicken from the pan and place the skillet back on the heat.

Step 6

Add the onion-ginger mixture and cook, stiring often, until all the water evaporates, about 5 minutes.

Step 7

Stir in the remaining 1/2 teaspoon ground cumin, 1/2 teaspoon coriander, and 1/4 teaspoon turmeric over the onion-ginger mixture and cook for about 20 seconds. Stir in the tomato paste, turn the heat down to medium- low, and cook another minute

Step 8

Add the yogurt, a tablespoon lat a time, stirring it into the sauce before adding any more. Adding the cream slowly prevents it from curdling.

Step 9

Return the chicken pieces and any accumulated juices to the pan, along with the remaining 1 cup of water and 3/4 teaspoon of salt, Bring to a boil, turn the heat down to a simmer, and cover with a lid. Simmer, covered, for 20 minutes.

Step 10

Remove the lid and stir in the Garam Masala and cream. Taste the s sauce and add he final 1/4 teaspoon of salt if you feel that it is needed (we almost always add it).

Step 11

Turn the heat back to medium- high and cook, stiring ccasionally, until the sauce has reduced and thickened, 3 to 5 minutes. Serve with fresh cilantro scattered on top.

Step 12

Storing: Leftover curry can be stored in the fridge for up to 4 days.

Step 13

Make-ahead tips: The chicken can be left to marinate in the refrigerator for up to 24 hours.,

Step 14

Bone-in chicken: Use about 3 pounds. There is no need to de- bone or cut the chicken. You can make the chicken with whole chicken pieces and should not need to adjust the recipe since the simmer time should stillbe enough to cook the chicken until tender.

Step 15

Garam Masala: A warm, sweet spice blend that differs regionally and from home to home. The mix typically includes cardamon, cumin, cloves, cinnamon and nutmeg. The Garam Masala is added towards the end of cooking so that the spices perfume every bite. YOU can buy or make the blend. We especially enjoy this ons from The Spice Housel.

Step 16

Ghee: A type of clarified butter popular in Indian cuisine. Butter is cooked until the milk solids separate and turn toasty brown. The butter is then strained. Ghee has a higher smoke point and longer shelf life than regular butter. YoU can make ghee K home or Duy it,