Indian Chicken Curry

Name: Indian Chicken Curry
Yield: Makes 4 Servings
Cuisine: India
Ingredients: Canola oil, 3 tablespoons; Garam masala, 2 teaspoons; Salt and freshly ground pepper; Roasted cashews, ½ cup (2½ oz/75 g), coarsely chopped; Yellow onion, 1, sliced; Fresh cilantro (fresh coriander), 3 tablespoons chopped; Steamed basmati rice, for serving (optional); Boneless, skinless chicken thighs, 1½ lb (750 g), cut into 1-inch (2.5-cm) chunks; Plain yogurt, ⅔ cup (5 oz/155 g); Chicken broth, ⅔ cup (5 fl oz/150 ml); Garlic, 2 large cloves, minced; Fresh ginger, 2 tablespoons finely chopped; Tomato sauce, ½ cup (4 fl oz/125 ml)

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Boneless, skinless chicken thighs, 1½ lb (750 g), cut into 1-inch (2.5-cm) chunks
Salt and freshly ground pepper</

Asia
India
Dinner
Main course
Gluten-free

Method

Brown the chicken

Season the chicken with salt and pepper. In a large, deep frying pan over medium-high heat, warm the oil. Add the chicken and cook, turning once or twice, until golden brown, 5–7 minutes total. Using a slotted spoon, transfer the chicken to a plate.
Cook the vegetables

Add the onion to the drippings in th