Weekday Chicken Curry

I have several different ways to cook Chicken Curry.  There's no one recipe that I use and typically it depends on what I have on hand in the house and how much time I have.  This particular recipe is quick enough to make for a weeknight meal, but can be made over the weekend and eaten during the week.  It will only get more flavorful over time.  

As I've likely explained before, a curry is anything with a gravy.  The gravy is the curry. It is NOT a spice as many believe in the West.  Real Indian cooks never use curry powder.  We do use different masalas (spice blends) which are added to various other ingredients to form a curry.  

I took this pot of chicken curry to the office with me and it was a big hit so I promised to post the recipe on the blog.

Ingredients

6 - 8 boneless, skinless chicken thighs
1/2 cup lowfat Greek yogurt
2 Tbsp Patak brand Madras Curry Paste*
1/2 tsp fresh ground black pepper
3 - 4 large cloves garlic, finely chopped or mashed
1 Tbsp fresh grated ginger
3 Tbsp Canola oil
1 large cinnamon stick
1 medium onion finely sliced
1/2 cup unsweetened grated dry coconut*
1 large onion finely chopped
2 bay leaves
1 tsp turmeric
1 tsp red chile powder* (not the kind you use to make Texas chili)
2 Tbsp garam masala* (I used the Rajah brand. If there's time I will make my own)
1 Tbsp salt
2 cans unsalted tomato sauce
Water as needed
1 tsp Sriracha sauce
Chopped cilantro for garnish (optional)

*Available at most Indian markets

Recipe

Wash and dry the chicken thighs and place in a large glass bowl. Combine the yogurt, Madras curry paste, black pepper, garlic and ginger in a bowl adding a little water to thin out, if needed, to make the marinade.  Add the marinade to the bowl of chicken and mix thoroughly.  Set aside for at least one hour or refrigerate overnight if possible.  If refrigerating, remove and bring to room temperature one hour before cooking.

In a large dutch oven, heat the canola oil on medium high flame with cinnamon stick.  When cinnamon starts to sizzle, add the sliced onion and cook until it is golden brown being careful not to burn it.  Reduce heat if needed.  Add the coconut and stir quickly.  It will brown within 10 seconds. Immediately add the chopped onion and stir and cook for 2 minutes until the onion is translucent.  Add the turmeric, chile powder, garam masala, bay leaves & salt.  Stir well and cook until the oil starts to separate - about 3 to 4 minutes.  Turn heat to high flame.  Add the chicken thighs in one layer. Allow to brown on one side for 2 mins, then turn and brown on the other side for an additional 2 mins. Add the tomato sauce, Sriracha and enough water to just cover the chicken and stir well.  Bring to a boil, turn heat to simmer and cover.  Cook for 40 - 50 minutes until chicken is tender.  Taste to adjust seasonings adding more salt, chile powder or sriracha to suit your taste buds and heat level.

Garnish with chopped cilantro and serve over Basmati rice.