快速咖喱
主菜35 分钟4 份简单关于此食谱
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
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
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
Add the Garlic and Ginger to the Skillet. Stir constantly and cook for 1 to 2 minutes until fragrant.
- 4
Add the spice blend to the Skillet and stir it into the Yellow Onion mixture. Cook for 1 minute, stirring constantly.
- 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
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
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
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
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.
