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Weeknight Chicken Curry

From the recipe box Dinner Guest blog recipes by
Serves 4 to 6


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


  1. Skin the chicken thighs, remove excess fat, and cut into bite size pieces.
  2. Heat oil in a thick-bottomed saute pan. Add the whole spices — cinnamon, bay leaves, cardamom, and cloves — and sauté till spices are fragrant.
  3. 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.
  4. 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.
  5. Serve with rice or your choice of Indian flatbread.

This content is from the Dinner Guest blog recipes collection.

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