Chicken thighs are simmered with a fragrant mixture of curry powder, garam masala, lemon grass, tomatoes, and onions.
Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
215 Calories
Recipe Instructions
Step 1
Rub chicken thighs with curry powder, garam masala, salt. Cover and set aside. Place onion, garlic, ginger, cayenne pepper, and paprika in a blender with 2 tablespoons of water and blend into a smooth paste.
Step 2
Heat the oil in a large, lidded skillet over medium heat. Cook and stir onion mixture until darkened, about 7 minutes. Stir in chicken thighs and cook for 3 to 4 minutes, then add tomatoes, lemon grass, and fish sauce. Cook for 2 minutes. Stir in 1 cup of water and bring the curry to a boil. Cover and reduce heat to low and cook until the chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Remove lid and increase heat. Cook until the sauce is reduced, about 5 minutes. Skim off excess oil from the top and discard.
Ingredients
1 teaspoon salt
2 tablespoons water
1 cup water
1 teaspoon minced fresh ginger root
2 onions, chopped
1 tablespoon minced garlic
2 teaspoons curry powder
2 tomatoes, chopped
2 teaspoons paprika
1 tablespoon fish sauce
5 teaspoons corn oil
1 teaspoon minced lemon grass
0.5 teaspoon cayenne pepper
0.5 teaspoon garam masala
2.25 pounds skinless, boneless chicken thighs, cut into chunks
