Ingredients
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2 tablespoons vegetable oil (Ghee) or 2 tablespoons clarified butter (Ghee)
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4 garlic cloves, smashed and chopped
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3 tablespoons curry powder
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1 tablespoon fresh ground cumin
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1 tablespoon fresh ground coriander
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1/2 cup water
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4 tablespoons tomato paste, about one whole small can
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6 -8 chicken breasts (fresh or frozen) or 6 -8 chicken thighs (fresh or frozen)
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1/4 cup cilantro, chopped
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1/2 cup plain yogurt or 1/2 cup coconut milk
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4 large onions, chopped
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1 piece fresh gingerroot, about 2 inches long, peeled and chopped
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2 -5 dried chilies
Instructions
- Heat the vegetable oil in a dutch oven or other large pot.
- Cook the onions over medium heat until softened.
- Add garlic and ginger, continue to cook until fragrant and softened.
- Remove from heat, add Curry powder, cumin, and coriander.
- Pour 1/2 cup water into a blender. Add cooked vegetables and blend on high until very, very smooth. Add additional water if necessary.
- Pour sauce back into pot and stir in tomato paste and Chilis, if using.
- Cover and cook for at least 30 minutes, but no more than an hour. -Note- Sauce will bubble and gloop violently all over your range if you do not cover.
- Add chicken pieces, cook until tender and 160 - 170 degrees F.
- Remove from heat, stir in cilantro and yogurt and serve over rice.