Chicken Curry
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What you'll need
2 pounds
Boneless/skinless chicken thighs cut in 2 inch cubes
2
White Onion Diced Fine
1 tablespoon
Fresh Ginger Paste
1 tablespoon
Fresh Garlic Paste
4 tablespoons
Canola Oil
1/3 Cup
Javin Curry
2 cups
Chopped Tomato (canned Or Fresh)
1 cup
Whole Milk Yogurt
2 cups
Chicken Stock
1 teaspoon
Garam Masala
1/3 cup
Chopped Fresh Cilantro
To taste
Salt And Pepper
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Ingredients.
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Ingredients
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Heat canola oil over medium sized flame. Let oil get hot.
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Add onions. Stir constantly for 15 minutes.
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Add ginger paste and garlic paste. Stir for another minute.
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Add curry powder and stir into the mixture.
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Add tomatoes. Cook over low flame for ten minutes.
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Add yogurt and stir over flame for 10 minutes. Keep stirring.
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Add chicken stock and bring it to a boil.
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Add chicken thighs and turn heat to low. Let cook for 15-20 minutes, stirring occasionally.
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Add salt, pepper, garam masala, and cilantro. Stir.
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Tasting.
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Recipe.
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