Curry Chicken II
This curry chicken is a quick weeknight pot of bone-in thighs simmered in a thick, spiced sauce. It came from a Sri Lankan colleague of the original Wikibooks contributor, and it relies on a ready-made butter chicken masala rather than a long list of whole spices. Browned onion, ginger and garlic form the base, and the thighs stay tender through the short simmer. It is ready in 45 minutes.
Instructions
Set a pot over medium-high heat and add the oil and chopped onion. Sauté, stirring now and then, until the onion turns light brown.
Add the chicken thighs and the salt. Leave them for 3 to 5 minutes, stirring once or twice so the pieces do not stick.
Stir in the crushed ginger and garlic and cook for 2 minutes. Add the masala powder and cook for another 2 minutes, stirring so it does not scorch.
Pour in the water and bring it to a boil. Let it boil for 5 minutes.
Turn the heat down to low and cook for 15 minutes. The dish is ready when the liquid has reduced and clings to the chicken. If you have no fresh garlic, 1 teaspoon of garlic powder can replace the clove.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
