chicken curry
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 3 tbsp ghee
- 1 large yellow onion, diced fine
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 serrano chiles, sliced thin with seeds
- 2 tsp cumin seeds
- 1 tsp black mustard seeds
- 3 tbsp Madras curry powder
- 1 tsp ground turmeric
- 1 can (14 oz) crushed tomatoes
- 1 cup full-fat coconut milk
- 1 cup chicken stock
- 2 tsp kosher salt
- 1 tbsp fresh cilantro, chopped
- 1 tbsp fresh lime juice
Instructions
- Heat ghee in a heavy-bottomed Dutch oven or large pot over medium-high heat (375°F if using a thermometer on the oil). Once shimmering, add cumin seeds and black mustard seeds, toasting for 45 seconds until fragrant and seeds begin to pop.
- Add diced onion to the pot and cook for 5-6 minutes, stirring occasionally, until golden brown at edges. Add minced garlic, ginger, and sliced serrano chiles, cooking for 1 minute until aromatic.
- Stir in Madras curry powder and ground turmeric, cooking for 30 seconds while stirring constantly to bloom the spices and prevent burning.
- Add chicken pieces to the pot, stirring to coat evenly with the spice mixture. Sear for 3-4 minutes without moving, allowing the chicken to develop light color, then stir and cook another 2 minutes.
- Pour in crushed tomatoes, chicken stock, and coconut milk, scraping any browned bits from the bottom of the pot. Add 2 tsp kosher salt and bring to a gentle simmer over medium heat.
- Reduce heat to medium-low and simmer uncovered for 28-32 minutes, stirring every 8 minutes. The curry is ready when chicken is tender and pulls apart easily, sauce has thickened slightly, and flavors have melded (internal chicken temperature should reach 165°F).
- Taste and adjust seasoning with additional salt if needed. Finish with fresh lime juice and chopped cilantro just before serving. Serve over basmati rice or with warm naan.
Inspired by Palak Patel’s winning chicken curry. This is a plausible recreation, not the chef’s original recipe.