Chicken Curry

Ingredients

Chicken Marinade

• 4 lb Boneless-Skinless Chicken Thighs
• 2 cup Yogurt
• 4 Tablespoon Ginger-Garlic Paste
• 2 Tablespoon Red Curry Paste

Curry

• 3 Tablespoon Olive Oil
• 2 Onions, chopped
• 3 Tablespoon Red Curry Paste
• 2 Tablespoon Ginger Garlic Paste
• 2 Tablespoon Fenugreek Seed
• 1-1/2 Tablespoon Garam Masala 
• 1 Tablespoon Chili Powder
• 2 teaspoon Cumin
• 1-1/2 teaspoon Salt
• 1-1/2 teaspoon Turmeric
• 1 teaspoon Red Pepper Flakes 
• 1 teaspoon White Pepper
• 1/2 teaspoon Ground Coriander 
• 4 cup Tomatoes, chopped
• 1 cup Water
• 1 Tablespoon Sugar
• 1 cup Cilantro, chopped
• 1/2 cup Heavy Cream

Rice 

• 3 cup Rice
• 6 Green Cardamon Pods
• 1/3 cup Golden Raisins 
• 1 Tablespoon Ginger-Garlic Paste
• 1 Bay Leaf
• 1/2 Cinnamon Stick
• 1-1/2 teaspoon Salt
• 1 teaspoon Black Pepper
• 6 cup Chicken Broth

Directions 

1. Cube the chicken thighs, about 1 inch thick, and mix with the remaining marinade ingredients. Cover and let sit (refrigerated) for 1 hour. 
2. In a large skillet heat olive oil and cook the chicken, in batches, until slightly browned. Remove chicken from pan and set aside. 
3. Add onions and and the spices to the pan. Saute the onion 5 minutes or until tender and translucent (this will also toast the spices). Add the tomatoes, water, and sugar to the pan. Reduce the heat and simmer for 30 minutes, or until the tomatoes fully break down. 
4. Remove from heat and cool slightly. Add mixture to a blender and blend until a smooth sauce forms.
5. Return sauce to pan, mixing in chicken, cilantro, and heavy cream. Place over medium heat and cook about 5 minutes until heated through. 
6. Rinse rice well and place in a large sauce pot with the rest of the ‘Rice’ ingredients. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes. 
7. Serve rice with curry and enjoy!

Nutrition

Servings: 8

Calories: 794

Fat: 29.8

Carbs: 64.8

Fiber: 3.3

Protein: 61.7