This curry can be made mild or spicy, according to the taste of your family or guests. The kind of curry powder you use will largely influence how strong tasting it is: ones from the regular spice section tend to be milder, while an imported curry powder from the international aisle will have a bit more of a kick.
Cuisine Indian
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 4servings
Ingredients
2tbspolive oil
2tbspbutter
1largeyellow onion, roughly chopped
2poundschicken thighs, cubed
1small cantomato paste
115-oz cancoconut milk, full fat
1tablespooncurry powder
2teaspoonstandoori masala(see recipe link below)
1teaspoongaram masala(I prefer Frontier brand)
1/2teaspoonground cardamom
1/8teaspooncayenne pepper(optional, dependent on heat level of curry powder)
1teaspoonsea salt
1/2teaspoonpepper
Instructions
Heat oil and butter in a large skillet or medium Dutch oven, preferably enameled cast-iron. Saute onions until they begin to become translucent, about 5 minutes. Add the chicken pieces and saute until golden brown.
Meanwhile, blend spices, tomato paste, and coconut milk in a food processor. Add to the chicken in the pan and turn down the heat to low. Simmer for 45 minutes, partially covered, until the chicken is tender and cooked through and the sauce has reduced slightly.
Serve over cooked basmati rice or cauliflower rice.
Notes
For an excellent homemade tandoori masala, try this blog post. I usually omit the fenugreek leaves but it turns out just as well.