2lb.boneless skinless chicken thighscut into 1-inch pieces
1cupdiced yellow onion
3Tbsp.minced garlic
3Tbsp.minced ginger
1/4cuptomato paste
128-oz. can crushed tomatoes
1 1/2cupsheavy creamor coconut milk
1/2tspsalt
2Tbsp.lime juice
Ricechopped roasted cashews, coconut flakes, and lime wedges, to serve
Instructions
Heat butter in a Dutch oven over medium heat.
Stir in curry and garam masala; stir and cook until fragrant, about 2 minutes.
Add chicken; stir to coat in spices and butter.
Add onion, garlic, and ginger to skillet.
Cook, stirring occasionally, until chicken is slightly browned, about 5 minutes.
Stir in tomato paste until combined.
Stir in tomatoes and cream until combined.
Reduce heat to medium-low; simmer, stirring occasionally, 10 minutes.
Remove from heat; stir in lime juice.
To serve, spoon chicken mixture over rice; top with cashews and coconut flakes, if desired.
Serve with lime wedges.
Video
Notes
Blooming spices in butter or oil helps release their flavorful oils, resulting in a richer-tasting curry dish.
Garam masala is a blend of spices that usually includes coriander, pepper, cumin, cardamom, and cinnamon. Whereas curry powder can be spicy (hot), garam masala is typically not.
You’re not trying to cook the chicken all the way through at first; just cook until it takes on a little color. It will finish cooking when it simmers.
Be sure to shake the can of coconut milk before using to allow the coconut milk solids to recombine.