Spicy Chicken Curry
- 1 tablespoon olive oil
- 12 pieces of bone-in chicken—drumsticks, thighs, or wings
- 1 large white onion, diced
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons Garam Masala
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1 large can diced tomatoes (28 ounces)
- 1 can coconut milk (15 ounces)
- 1/2 cup Greek yogurt
- 2 tablespoons water
- Pinch of salt
- 1/2 cup coarsely chopped cilantro
- Brown the chicken—Heat oil in a Dutch oven over high heat, add chicken and cook till golden brown on all sides. Remove chicken and set aside.
- Make the curry—Add onions to Dutch oven and sauté until softened, about 5 minutes. Add ginger, garlic, and spices—and a splash of olive oil if mixture looks dry—and sauté for another minute. Add tomatoes and bring to a boil, then reduce heat to medium and cook, stirring often, for about 5 minutes. Stir in coconut milk and return chicken to pot. Reduce heat to medium-low and simmer till chicken is cooked through, about 15 to 20 minutes.
- Garnish and serve—In a small bowl, stir together yogurt, 2 tablespoons of water and a pinch of salt. Drizzle yogurt sauce over curry, top with chopped cilantro, and serve piping hot.
Swap chicken for about 3 pounds of diced Yukon gold, russet, or sweet potatoes. Add potatoes at the same time as tomatoes and proceed with the recipe.
Our GreenPan Ceramic Nonstick Casserole is roomy enough to handle curry for a crowd. Plus, the extra nonstick coating makes cleanup incredibly quick and simple.