The first curry I posted was the wrong one. This is my preferred curry recipe. Sorry for any confusion!
Ingredients:
- 2 lb. Chicken Thighs, Tenders, or Breasts
- 1 Bundle Chopped Cilantro
- 2 Sweet Potatoes, peeled and cut into small chunks or Mashed
- 1 lb. Broccoli Florets (Optional)
Dry Rub:
- 2 T. Curry
- 1 T. Smoked Paprika
- 1 T. Onion powder
- 2 tsp. Garlic Powder
- 1 tsp. Garam Masala
- 1/2 tsp. Cayenne (optional)
- 1 tsp. Sea Salt
- 2 T. Oil
- 1 1/2 C. White Onion, diced (or one medium large onion)
- Whole Clove Garlic, chopped
- 1 T. Fresh Ginger, chopped
- 1 T. Curry Powder
- 2 tsp. Turmeric
- 1 tsp. Cumin
- 1 tsp. Coriander
- 1 tsp. Cayenne (less if sensitive to spice)
- 1/2 C. Chicken Bone Broth
- 1 can Unsweetened Full Fat Coconut Milk, Coconut Cream, or 1 C. Plain Yogurt
- 15 oz. Can of Crushed Tomatoes
- 1 tsp. salt
- 1 tsp. Garam Masala
- 1 T. Fresh Lemon Juice
- Bundle of Cilantro
Pat chicken dry and then rub spices from the Dry Rub over meat. Heat oil over high heat and partially cook the chicken in the hot oil in batches until browned on all sides. Transfer browned chicken breasts to a plate and set aside.
Reduce heat to medium and oil. Saute onion, garlic, and ginger to the oil. Cook and stir until onion until soft – about 5 minutes. Stir in the rest of the seasonings (except cilantro). Add tomatoes, coconut milk, broth, and lemon, and stir to combine. Blend with a hand blender until smooth.
Add chicken and half the cilantro to the mixture, coating well with sauce. Simmer until chicken is done and center is no longer pink (165 degrees). Do not overcook.
