No. 38 British Madras Hot Chicken Curry

INGREDIENTS

¼ C oil

1 C chopped red onion

½ C chopped cilantro

5-6 cloves garlic minced

3 tabs fresh grated ginger

30 ounces diced tomatoes 2 – 15 ounce cans

15 ounces unsweetened coconut milk

2 tab British Curry Spice Blend

1 teaspoon salt

1 ½ – 2 pounds boneless chicken thighs

1 tablespoon lemon juice


INSTRUCTIONS

Set a large dutch oven (or saucepot) over low heat. Add the ghee, red onion, cilantro, garlic, and ginger. Sauté, stirring occasionally, for 10-12 minutes until the onions are very soft.

Meanwhile, cut the chicken thighs into 1-inch pieces. Add the British Curry Spice Blend, and salt. Stir and sauté another 5 minutes.

Raise the heat to medium. Add the tomatoes and coconut milk. Stir well, then simmer for 10 minutes.

Stir the chicken pieces into the sauce. Cover and simmer for 15-20 minutes, stirring occasionally.

When ready to serve, stir in the lemon juice. Serve with basmati rice and extra cilantro.




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