关于此食谱

一款可靠的工作日咖喱，能够提供大胆、温暖的风味，无需长时间炖煮。嫩鸡肉在浓郁、香料番茄椰奶酱中——散发着garam masala、孜然和生姜的香气。约35分钟即可完成，保证成为家庭主食。

步骤说明

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.