Chicken Curry Recipe
marinated & braised chicken thigh, caramelized onion gravy, tomato, basmati rice (GF)
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Ingredients
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Marinated Chicken
Caramelized Onion Gravy
Basmati Rice
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine yogurt, minced garlic, grated ginger, garam masala, turmeric powder, cumin powder, salt, and lemon juice. Mix well.
- 2
Marinate the Chicken
Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.
Cooking the Chicken
- 3
- 4
Caramelize the Onions
In the same pot, add the remaining tablespoon of vegetable oil and sliced onions. Cook on medium heat, stirring frequently, until the onions are caramelized (about 10-15 minutes).
- 5
Add Tomatoes and Spices
Add chopped tomatoes and chili powder to the caramelized onions. Cook for another 5 minutes until the tomatoes soften.
- 6
Add Marinated Chicken
Return the seared chicken to the pot, along with the reserved marinade. Stir to combine, then pour in the coconut milk. Bring to a simmer.
- 7
Braise the Chicken
Cover and cook on low heat for 25-30 minutes, or until the chicken is tender and cooked through. Stir occasionally.
Cooking the Rice
- 8
Rinse the Rice
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
- 9
Cook the Rice
In a medium pot, combine rinsed rice, water, and salt. Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let sit covered for 5 minutes.