Fragrant Chicken Curry
Serves 8
Don't let the long list of ingredients stop you from trying this easy dish. The spices are quick to measure, and a blender whips up the curry paste in no time. All it takes is a short stovetop simmer and you'll be serving up a warm, fragrant meal in record time with minimal effort.
Ingredients
- 2 pounds boneless, skinless, chicken thighs (cut into 2-inch pieces)
- 1 1/2 teaspoons kosher salt (divided use, plus more to taste)
- 1/2 teaspoon pepper
- 1 large red onion (roughly chopped)
- 6 cloves garlic
- 1/4 cup cilantro (plus more for serving)
- 1/4 cup tomato paste
- 2 tablespoons minced peeled ginger root
- 2 tablespoons ancho chili powder or smoked paprika
- 1 teaspoon cayenne pepper
- 3 tablespoons ground coriander
- 1 tablespoon ground cumin
- 2 teaspoons garam masala
- 1/2 teaspoon ground turmeric
- 2 tablespoons vegetable oil
- 1 cup chicken broth
- 2 teaspoons fresh lemon juice (plus more to taste)
Directions
- Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
- In a blender or food processor, combine onion, garlic, cilantro, tomato paste, ginger, all the dry spices (chili powder through turmeric), and 1/2 teaspoon salt. Blend until smooth.
- In a large skillet, heat oil over medium-low heat. Add curry paste from blender. Sauté until fragrant, 1 to 2 minutes.
- Add chicken and stir. Stir in chicken broth. Increase heat to medium-high and bring to boil. Cover. Reduce heat to medium-low and simmer until chicken is cooked through, about 10 to 12 minutes.
- Remove from heat. Stir in lemon juice. Adjust seasoning, to taste. Sprinkle with additional chopped cilantro before serving. Serve with rice or naan.
Nutrition
Amount Per Serving (based on 8 servings)- Calories: 210
- Fat: 0.0 g
- Saturated Fat: 0.5 g
- Trans Fat: 0.0 g
- Cholesterol: 95.0 mg
- Sodium: 560.0 mg
- Carbohydrates: 7.0 g
- Fiber: 2.0 g
- Added Sugars: 0.0 g
- Sugar: 0.0 g
- Protein: 24.0 g