Ingredients:

  • 1 pound (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon (15ml) plain yogurt
  • 1 teaspoon (5g) turmeric powder
  • 1 teaspoon (5g) cumin powder
  • 1 teaspoon (5g) garam masala
  • Salt and pepper to taste
  • 1 tablespoon (15ml) vegetable oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 green chili, slit (optional)
  • 1 teaspoon (5g) coriander powder
  • 1 can (14oz/400ml) coconut milk
  • 1 cup (240ml) chicken or vegetable broth
  • 1 tablespoon (15ml) fresh lime juice
  • Fresh cilantro, for garnish

Instructions:

  1. In a mixing bowl, combine chicken pieces, yogurt, turmeric, cumin, garam masala, salt, and pepper. Mix well and let marinate for at least 30 minutes.
  2. Heat vegetable oil in a frying pan over medium heat. Add chopped onions and sauté until golden brown.
  3. Stir in minced garlic, ginger, and green chili; cook for 2 minutes.
  4. Sprinkle coriander powder into the pan; stir for 30 seconds. Add marinated chicken and cook until no longer pink, about 5 minutes.
  5. Pour in coconut milk and broth; bring to a simmer.
  6. Carefully pour the curry mixture into the thermal cooking pot. Seal the pot and set aside to cook for at least 1 hour.
  7. After 1 hour, open the pot, stir in fresh lime juice, and garnish with cilantro. Adjust seasoning to taste before serving.