Indian Style Chicken Curry

I’m absolutely in love with curries of all kinds. Indian curries are my favorite. They are warm, nutty and spicy. This is a recipe that I adapted after eating in a restaurant in London when I was visiting a family friend. I didn’t know what was in it, but after some research I found some recipes that were very similar.

When we first opened the restaurant in 2013, we offered a small buffet on Sundays. We served homemade muffins, desserts, Belgium style waffles and a lunch entree. This Indian style curry recipe was one dish that always got a lot of compliments from guests.

One of my favorite things about cooking, is building flavor using repetitive ingredients. Using the them in a different way throughout the dish. In this recipe, we use the spices in both the marinade, sauté and sauce.

See Recipe Below:

Cook Time: 30-35 Minutes

Serves: 6

Cuisine: Entree

INGREDIENTS For Marinade: 2 lbs cubed chicken thigh 2 tbsp lemon juice 1 1/2 tsp Kosher salt 1/2 tsp black pepper 1/2 tsp coriander 3 tsp garam masala 2 tsp turmeric For Saute: 2-3 diced carrots 1 small yellow onion diced 1/2 tsp salt 1/2 tsp black pepper 1/2 tsp ground cinnamon 1 tbsp chili powder 1 tbsp garam masala 1 tbsp ginger paste 1 tbsp minced garlic For Sauce: 1/2 cup tomato sauce 1/2 cup chicken stock or broth 1/2 cup yogurt 2 tbsp corn starch 2 tbsp garam masala 1/2 tsp cayenne pepper 2 bay leaves STEPS: 1.) Cube chicken thigh into one inch cubes. Place in a large bowl and add all the ingredients for the marinade. Cover and allow to marinate 4-6 hours. 2.) In a large dutch oven or large pot, add butter and saute carrots and onions. 3.) Add salt, pepper, cinnamon, coriander, garam masala, chili powder, garlic and ginger. 4.) Once vegetables have softened and spices have become aromatic, add marinated chicken. Saute until chicken is slightly browned on the outside. 5.) Add, tomato sauce, chicken stock, bay leaves, more garam masala, salt, pepper, and cayenne pepper. Allow to simmer for 20-30 minutes on low-medium heat. 6.) Remove bay leaves and finish with corn starch and yogurt to create body to the sauce. let cook uncovered for another 2-3 minutes.