Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp olive oil or coconut oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 large onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 inch ginger, grated (about 1 tbsp)
  • 1-2 green chilies, finely chopped (adjust to taste)
  • 1 tbsp tomato paste
  • 1 tbsp curry powder (mild or medium)
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp garam masala
  • 1/4 tsp cayenne pepper (optional)
  • 1 (13.5 oz / 400 ml) can full-fat coconut milk
  • 1 (14.5 oz / 411 ml) can diced tomatoes, undrained
  • 1 cup (240 ml) chicken broth or vegetable broth
  • 1 tbsp lime juice (or lemon juice)
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Season chicken thighs with salt and pepper.
  2. Heat oil in skillet. Add onion and sauté until softened. Add garlic, ginger, and chilies; cook until fragrant.
  3. Stir in tomato paste and all spices (except garam masala). Cook, stirring constantly, until fragrant.
  4. Pour in coconut milk, diced tomatoes, and broth. Bring to a simmer.
  5. Add chicken to the sauce. Reduce heat, cover, and simmer until chicken is cooked through (internal temperature of 165°F/74°C).
  6. Stir in lime juice and garam masala. Garnish with cilantro. Serve hot with rice, naan, or your preferred accompaniment. Enjoy your chicken thigh curry!