Chicken Curry Stew (India)

Spicy Chicken Curry Stew (Serves 6-8 people)

Ingredients:

• 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

• 1 large onion, chopped

• 4 cloves garlic, minced

• 1 inch piece of ginger, minced

• 2 large tomatoes, chopped

• 1 tbsp tomato paste

• 1 tbsp vegetable oil

• 2 tbsp ghee or clarified butter

• 2 tbsp curry powder

• 1 tsp cumin powder

• 1 tsp coriander powder

• 1 tsp turmeric powder

• 1 tsp cayenne pepper (adjust to taste)

• 1 cup coconut milk

• Salt and pepper, to taste

• Chopped cilantro, for garnish

Instructions:

1. Heat oil and ghee in a large pot or Dutch oven over medium heat.

2. Add onion, garlic, and ginger and sauté until softened, about 5 minutes.

3. Add curry powder, cumin powder, coriander powder, turmeric powder, and cayenne pepper, and sauté for another minute.

4. Add chopped tomatoes and tomato paste and cook until the tomatoes break down and become soft.

5. Add the chicken and stir well to coat it with the spices. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.

6. Add coconut milk, salt, and pepper, and bring to a boil.

7. Reduce heat to low, cover the pot, and simmer for 30-40 minutes, stirring occasionally, until the chicken is tender and cooked through.

8. Taste and adjust seasoning if necessary.

9. Garnish with chopped cilantro and serve hot with rice or naan.