Chicken Curry

Ingredients

• Onions

  Raw

  1 large or 150g

• Water

  Plain, clean water

  3 tbsp or 44g

• Garlic

  Raw

  6 clove or 18g

• Ginger root

  Raw

  ½ cup slices or 48g

• Water

  Plain, clean water

  4 tbsp or 59g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  4 tbsp or 56g

• Cumin

  Spices, cumin seed

  2 tsp, whole or 4g

• Fennel seed

  Spices

  1 tsp, whole or 2g

• Stick Cinnamon

  McCormick

  1 stick or 1g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Garam Masala

  Badia

  1 tsp or 24g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Sugar

  White, granulated sugar

  1 ¼ tsp or 5g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 cup or 240g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  8 thigh, bone removed or 752g

• Chicken stock

  Soup, home-prepared

  1 cup or 240g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Roughly chop the onion, transfer to a small food processor, and add water. Process to a slack paste. Alternatively, coarsely grate the onion into a bowl.
2. Process the chopped garlic and ginger with remaining water until smooth. Alternatively, crush the garlic to a paste and finely grate the ginger.
3. Heat the oil in a wok or sturdy pan over medium heat. Add the cumin, fennel seeds, cinnamon, and chilli flakes, swirling for about 30 seconds until fragrant.
4. Add the onion paste and fry until dark golden, about 7-8 minutes. Stir in the garlic and ginger paste and cook for another 2 minutes.
5. Stir in the garam masala, turmeric, and sugar, cooking for 20 seconds. Add the tomatoes and cook for 10 minutes until reduced.
6. Add the chicken pieces, cook for 5 minutes, then pour over the hot chicken stock. Simmer for 8-10 minutes until the chicken is tender.
7. Serve garnished with fresh chopped cilantro.

Similar Foods

• Curry Chicken
• Crockpot Curry Chicken
• Jamaican Curry Chicken
• Curry-Strawberry Chicken
• Chicken Curry Soup
• Curry Chicken Salad