Quick Curry

Instructions

1. 1

   Mix together all the spice blend ingredients (Garam Masala, Cumin, Coriander, Turmeric, Cayenne Pepper, and Kosher Salt) in a small Mixing Bowl. Set aside.

2. 2

   Heat the Neutral Oil in a large Skillet over medium-high heat. Add the diced Yellow Onion and cook, stirring occasionally, until softened and lightly golden — about 5 to 6 minutes.

3. 3

   Add the Garlic and Ginger to the Skillet. Stir constantly and cook for 1 to 2 minutes until fragrant.

4. 4

   Add the spice blend to the Skillet and stir it into the Yellow Onion mixture. Cook for 1 minute, stirring constantly.

5. 5

   Add the Chicken Thighs pieces in a single layer. Stir to coat them in the spiced Yellow Onion mixture. Cook for 3 to 4 minutes, stirring occasionally, until the Chicken Thighs is lightly browned on the outside (it doesn't need to be fully cooked through yet).

6. 6

   Pour in the diced Tomatoes (with their juices) and stir well, scraping up any browned bits from the bottom of the Skillet. Let the mixture cook for 3 minutes, allowing the Tomatoes to break down slightly.

7. 7

   Pour in the Coconut Milk and stir everything together. Add the optional teaspoon of Sugar if your Tomatoes taste acidic. Bring to a gentle simmer — do not boil hard or the Coconut Milk can separate.

8. 8

   Reduce heat to medium-low and simmer uncovered for 10 to 12 minutes, stirring occasionally, until the Chicken Thighs is fully cooked through and the sauce has thickened to a rich, creamy consistency.

9. 9

   Taste and adjust seasoning — add more Kosher Salt, a pinch more Cayenne Pepper for heat, or a squeeze of Lemon juice to brighten the flavors. Serve over basmati rice or with warm naan, garnished with fresh Cilantro and Lemon wedges.

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