Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter (, or vegetable oil)
  • 1 white onion (, minced)
  • 3 cloves garlic (, minced)
  • 1 tablespoon minced ginger
  • 1.5 lbs (689 g) boneless skinless chicken thighs, cut to 1-inch (1.5 cm) chunks
  • 4 tablespoons curry powder (, or 3 tablespoons for a less spicy dish)
  • 1/2 teaspoon ground black pepper
  • 1 (14.5oz / 411g) can tomatoes
  • 3 tablespoons tomato paste
  • 1 cup chicken stock
  • 1 tablespoon soy sauce (, or tamari for a gluten-free dish)
  • Salt to taste
  • 1/2 lbs (226 g) white mushrooms, quartered
  • 1 head broccoli (, cut into bite-size pieces)

Instruction

  • Add butter to a large nonstick skillet (or a dutch oven) and heat over medium heat until hot. Add onions. Cook and stir until lightly golden, 5 to 7 minutes.
  • Add the garlic and ginger. Cook and stir for 1 minute to release the fragrance.
  • Move all the ingredients to one side of the pan and melt the remaining butter on the other side. Add the chicken. Brown both sides until lightly golden, 1 to 2 minutes per side.
  • Add the curry powder and ground black pepper. Stir and cook to mix well, 1 minute or so.
  • Add the canned tomatoes and tomato paste. Stir and cook for another 2 to 3 minutes.
  • Add the chicken stock, soy sauce, and mushrooms (if using). Bring to a boil. Turn to medium-low heat. Simmer uncovered for 10 minutes. Add the broccoli and cook until tender, 2 to 3 minutes.
  • Serve hot over steamed rice as a main dish.