Ingredients

The following ingredients have 4 Servings
  • 1/2 cup plain whole milk yogurt
  • 3 cloves garlic (minced)
  • 2 tablespoons finely chopped fresh ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 1/2 pounds boneless skinless chicken thighs
  • 4 teaspoons extra virgin olive oil
  • 1/2 cup finely chopped white onion
  • 3 cloves garlic (minced)
  • 1 tablespoon finely chopped ginger
  • 1 tablespoons jalapeno (ribs and seeds removed, finely chopped (about 2 ))
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons curry powder
  • 1 15 ounce can tomato sauce
  • 1/2 teaspoon salt
  • 1/2 cup whole milk yogurt
  • 1/4 cup packed finely chopped fresh cilantro

Instruction

  • For the marinade, in a small bowl, combine the yogurt, garlic, ginger, cumin, coriander, cayenne, and salt. Put the chicken in a gallon-size resealable plastic bag, add the marinade, seal the bag, and gently shake to coat the chicken well. Refrigerate for at least 2 hours or up to 24 hours.
  • For the curry, remove the chicken thighs from the marinade, discard the remainder of the marinade, and pat each thing dry with paper towels.
  • In a 12-inch nonstick skillet set over medium-high heat, heat 2 teaspoons of the oil. Add the chicken thighs and cook, undisturbed, until browned on one side, 4 to 6 minutes. Flip the thighs and cook until cooked through, 4 to 5 more minutes. Transfer the thighs to a plate and tent with aluminum foil to keep warm.
  • In the same skillet set over medium heat, heat the remaining 2 teaspoons of the oil. Add the onion and cook, stirring frequently, until lightly golden and beginning to soften, about 4 minutes.
  • Add the garlic, ginger, jalapeño, cumin, curry powder, and coriander, and cook, stirring constantly, until it becomes a thick, fragrant paste, about 2 minutes.
  • Add the tomato sauce and salt and cook until the mixture comes to a simmer. Stir in the yogurt and cilantro and cook, stirring frequently, until the yogurt is warm, about 3 minutes.
  • Return the chicken thighs to the pan, turn them to coat them in the sauce, and cook until hot, 5 minutes. Serve hot.