This is a great recipe if you are a beginner at making curries or you don’t have a lot of time.
Prep: 15 min Cook: 25 min Total: 40 min Servings: 6
2 lbs skinless chicken thighs, cut into bite-size pieces
2-3 tbsp light olive or avocado oil
1 medium onion, chopped
2 small yellow peppers, chopped (I am using medium-heat peppers, but you can use light or hot if you like)
4-5 garlic cloves, minced
1 tsp fresh ginger, grated
½ tsp toasted coriander seeds, ground
3 tbsp curry powder
2 tbsp tomato paste
1 cup plain yogurt
1 cup coconut milk
1 tbsp lemon or lime juice
salt to taste
Heat the oil in a wok or pan over medium to low heat. Add the onions, and sauté them until translucent and slightly golden for 10 minutes. Add the garlic, ginger, curry powder, coriander and salt. Stir for a minute, then add the tomato paste. Cook for another 30 seconds. Add the peppers.
In a bowl mix the yogurt and coconut milk. Add the mixture to the wok. Stir well, and then add the chicken. Bring to a boil. Reduce the heat, and simmer for 20 minutes until the chicken is cooked through.
Add the lemon juice, and simmer for 5 minutes.
Serve with rice and naan bread.