Ingredients
Equipment
Method
- In a small bowl, combine the curry powder, ground cumin, garam masala, ground coriander, turmeric, cinnamon, cardamom, and ginger. Set the spice blend aside.
- Season the chicken thighs all over with 1 1/2 teaspoons sea salt and the black pepper. Heat the ghee in a large, heavy-bottomed skillet over medium-high heat. Brown the chicken on one side for about 2 minutes, then flip and brown the other side for another 2 minutes. Transfer the browned chicken to a plate and set aside.
- Add the chopped onion to the same skillet and sprinkle with the remaining 1/2 teaspoon sea salt. Sauté until the onions turn translucent. Add the sliced garlic and cook for about 15 seconds, just until fragrant.
- Stir in the tomato puree and cook for 2 minutes, stirring often.
- Add the reserved spice blend to the skillet. Cook for 1 minute, stirring, to toast the spices.
- Pour in the diced tomatoes with their juices and chicken stock. Bring to a boil, then reduce the heat to medium-low. Simmer the sauce for 10 minutes.
- Return the browned chicken thighs to the skillet, stirring to coat them in the sauce. Cover with a lid, lower the heat to its lowest setting, and let cook for 40 minutes, allowing the chicken to become very tender.
- Sprinkle the finished curry with chopped cilantro. Serve hot over rice, with naan on the side.
Nutrition
Notes
For a dairy-free version, substitute the ghee with a neutral oil like avocado or vegetable oil. Leftover curry keeps well in the fridge for up to four days and often tastes even better the next day; reheat gently with a splash of stock or water if the sauce has thickened. This curry also freezes well for up to three months. For a spicier result, add cayenne pepper or fresh chilies with the garlic. Serve with basmati rice and naan, and consider a cucumber raita or simple salad for a refreshing side.