Traditional Indian Chicken Curry
  • 12-18 chicken thighs, skin removed, can also use drumsticks, don’t use breast meat.
  • salt and pepper to taste
  • 2 T canola oil
  • 2 T butter
  • 2 t each ground cumin, turmeric, sweet paprika
  • pinch of saffron threads
  • 4 t curry powder
  • 1 cinnamon stick
  • 3 bay leaves
  • 4 whole cloves
  • 3 onions, finely chopped
  • 2 T minced garlic
  • 2 T minced ginger
  • 1 t minced jalapeno pepper
  • 1 cup eggplant, peeled and finely diced
  • 2 t tomato paste
  • 4 c chicken broth
  • 2 T fresh lemon juice
  • ½ c unsweetened coconut milk
  • 2 T chopped fresh cilantro
  1. Season chicken with salt and pepper, set aside. Heat oil and butter in large pot over medium heat. Add all spices, onions, garlic, ginger, and jalapeno. Cook, stirring, for 3-5 minutes. Add the chicken, eggplant, and tomato paste. Cook, stirring, for about 5 minutes. Add broth and lemon juice, simmer on medium for 45 minutes. Transfer chicken to a bowl and let cool. Discard cinnamon stick, bay leaves, and cloves. Cook until sauce is thickened (about 20 more minutes). Shred chicken. Stir in coconut milk, reduce heat to medium/low and cook 10 more minutes. Add chicken pieces and cook 5 minutes to warm chicken. Stir in cilantro before serving. Serve over rice
Backstory - my Indian friends who make this don't use a recipe; so this is the closest I've gotten to great Indian curry. If you don't care for cilantro, you can leave it out. Definitely use fresh or jarred ginger - don't use the powder. I get everything ready (spices measured, chopping, etc.) before I start on the chicken. I've started added a 16 oz bag of frozen peas at the end; they absorb the flavor and don't add much texture so it's a good way to eat your peas without noticing them. You could probably add other traditional curry veggies as well. You can freeze the left over coconut milk since the recipe calls for only 1/2 cup. Just pour it into a freezer bag, lay it flat to get rid of excess air, and seal.