
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.
