Curry chicken has many permutations. Garam masala changed the way I thought about making curry. Now that people in my office demanded the recipe, noting that it tasted different, "less spicy", than other curries. Also, I love to eat these with chapattis, also known as roti. Costco has been selling them in the refrigerated case for over a year. Just heat a cast iron or nonstick skillet to medium then heat each side for 30 seconds.
Curried Chicken Thighs
For 6 dinner or 8 lunch portions
3 tablespoons unsalted butter
1 tablespoon mild curry powder
2 teaspoons garam masala (a spice blend that includes cardamom, cinnamon, cloves, black pepper, ginger and sometimes ground cumin) Found at MOM's, Whole Foods and most gourmet grocery stores
2 teaspoons ground cinnamon
3 pounds skinless bone-in chicken thighs
2 teaspoons salt
Vegetables (for fastest results, cut up all vegetables beforehand)
1 small onion, diced
3 small or 2 medium carrots, peeled and chopped
1 serving bouillon (1 packet, cube or 8 oz. liquid)
1 15-ounce can diced tomatoes
1 cup chopped cabbage
8 oz. frozen petite peas
8 oz. red, yellow and green pepper strips
Salt and pepper to taste
In dutch oven (4 quarts or larger) or with pressure cooker on "brown", melt butter. After butter melts, add curry powder, garam masala and cinnamon to butter. When butter smells like roasted spices, add onion and carrots. Cook 2 minutes on medium high. Then add chicken to pot. Cook 5 minutes on medium high, making sure as much as possible that nothing is burning.
Add bouillon then remaining ingredients. It is best to simmer for 1-2 hours. If you do not have a saucepan to fit all of the vegetables, try using a crock pot.
photo by: José Picayo
