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Weeknight Chicken Curry

From the recipe box Dinner Guest blog recipes by Susmita Sharma

Serves

4 to 6

Ingredients

	1½	lb. boneless chicken thighs
	2	Tbsp. vegetable or coconut oil
	1	large onion, sliced
	5	cloves garlic, minced
	1	piece (1 inch long) ginger, minced
	1	red bell pepper, sliced
	1	green bell pepper, sliced
	1	large tomato, chopped fine
	2	black cardamom pods (kala elaichi)
	2	cinnamon sticks
	5	whole cloves
	2	bay leaves
	½	tsp. turmeric powder
	2	tsp. kosher salt
	1	tsp. cumin powder
	1	tsp. coriander powder
	½	tsp. red chili powder
	2	Tbsp. coconut powder, or ¼ cup coconut milk
	¼	cup water

Steps

Skin the chicken thighs, remove excess fat, and cut into bite size pieces.
Heat oil in a thick-bottomed saute pan. Add the whole spices — cinnamon, bay leaves, cardamom, and cloves — and sauté till spices are fragrant.
Add the onions, garlic, and ginger. Saute 5-10 minutes till onions are golden brown and soft. Add the chicken. Saute a few minutes till chicken turns color. Add the turmeric, salt, and tomatoes. Cook a few minutes till tomatoes turn pulpy.
Add the bell pepppers, cumin powder, coriander powder, and chili powder. Sauté a few minutes. Add coconut powder (or milk) and water. Bring the curry to a boil, cover, and simmer on medium-low for 30 minutes.
Serve with rice or your choice of Indian flatbread.

This content is from the Dinner Guest blog recipes collection.

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