1 -2lbschicken thigh filletscut into bite size pieces
Curry
1largeonion, chopped
1clovegarlicminced
1tbspgingerminced
1 1/2tspground cumin
1 1/2tspgaram masala
1tspground coriander
14oz crushed tomatoes
1tspcayenne pepper
1/4tspkosher salt
1cheavy cream
1tbspsugar
Naan bread
2cupsfully cooked rice
Instructions
In a large bowl, combine yogurt, lemon juice, marinade spices and garlic until smooth.
Cut the chicken thighs into 1-inch pieces. Sprinkle with the salt, pepper, and remaining marinade ingredients. Cover and refrigerate for at least 1 hour or overnight.
When ready to cook, heat olive oil in a large skillet over high heat. When the oil is hot, carefully add the chicken pieces (do not pour remaining marinade into pan). Cook (in batches if necessary), stirring occasionally, until the chicken is cooked through, about 10 minutes.
Add a little more oil to the pan if necessary and add the garlic and the onions. Cook, stirring, until both are lightly browned, about 1-2 minutes. Return the chicken to the pan, along with any juices on the plate. Stir in the tomatoes, heavy cream, spices, sugar and water. When it simmers, reduce the heat, cover, and cook for 20 minutes; stir in more water, ΒΌ cup at a time, if the sauce becomes too thick, letting the sauce cook for a few minutes before adding more.
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