Spicy Curry Chicken
Submitted by: Tulkoff
The flavors and aromas of India will entice your senses in this easy curry chicken dish.
3 Tbsp vegetable oil
4 boneless, skinless chicken thighs, cut into bite-size pieces
1 large white onion, finely chopped
2 Tbsp Tulkoff Ginger Puree
2 Tbsp curry powder
½ (2 inch) cinnamon stick, broken into pieces
4 bay leaves
6 whole cloves
1 Tbsp whole black peppercorns
8 whole green cardamom pods
2 tsp coriander seeds
Heat oil in a small pot over medium heat. Add chicken, onion, and ginger puree. Season with curry powder, cinnamon stick, bay leaves, cloves, red pepper, black peppercorns, cardamom pods, and coriander seeds. Cover, and simmer for about 30 minutes, stirring occasionally.
At this point, gravy will be runny; to thicken, remove lid, and cook until liquid is reduced.