Back to 4 servings Chicken 1.5 lb boneless chicken thighs, cut into 1.5-inch pieces Curry 3 tbsp vegetable oil, neutral, such as canola 1 tsp cumin seeds, whole 4 cardamom pods, lightly crushed 1 piece cinnamon stick, 2-inch length 2 whole yellow onions, medium, finely chopped 1 tbsp fresh ginger, peeled and grated 6 cloves garlic, minced 2 whole green chilies, slit lengthwise; serrano works too 2 whole tomatoes, medium, chopped Spices 1 tsp ground coriander 1 tsp ground cumin 0.5 tsp ground turmeric 0.25 tsp cayenne pepper, adjust to heat preference 1 tsp salt, or to taste Finish 0.5 cup full-fat coconut milk, or plain yogurt; see tips 1 tsp garam masala 0.5 cup fresh cilantro, chopped, for garnish
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1 Step 1: Pour 1 tablespoon of the oil into a heavy-bottomed pot set over medium-high heat. Brown the chicken for 4-5 minutes until the outside turns golden, cooking in batches if the pot is crowded, then transfer it to a plate.2 Step 2: Reduce heat to medium and add the remaining oil. Add the cumin seeds, cardamom and cinnamon and toast for 1-2 minutes until they sizzle and smell fragrant.3 Step 3: Add the chopped onions and cook, stirring often, for 8-10 minutes until deep golden brown.4 Step 4: Stir in the ginger, garlic and green chilies and cook for 2 minutes.5 Step 5: Add the tomatoes and cook for 4-5 minutes, mashing them, until they form a thick paste.6 Step 6: Stir in the ground coriander, cumin, turmeric, cayenne and salt and toast for 30-60 seconds, stirring constantly so the spices do not burn.7 Step 7: Return the chicken and any juices to the pot and coat well with the masala. Add the coconut milk or yogurt (whisk yogurt first, and add it gradually over low heat), then bring to a gentle simmer.8 Step 8: Put the lid on, turn the heat to low, and let the curry simmer for 25-30 minutes, stirring now and then. It's ready when the chicken is tender and reaches 165°F (74°C), with clear juices and no pink in the center.9 Step 9: Uncover and simmer 5 minutes more to thicken the sauce, then stir in the garam masala.10 Step 10: Rest the curry off the heat for 5 minutes, then garnish with cilantro and serve hot.getsaucepan.com/r/514d9ec9-4d5a-5a16-8159-5b80fb1d67f4
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