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

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</

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

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Indian Chicken Curry

Ingredients

Method

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