Chicken Curry
- 2 lb Chicken Thighs
- 2 tbsp Canola Oil
- 1 tsp Ground Fennel
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1/2 tsp Turmeric
- 1 tsp Ginger Powder
- 1/4 tsp Cayenne
- 1 tbsp Tomato Paste
- 1 each Tomato Sauce
- 1 each Coconut Milk
- 1 tsp Sugar
- 1/2 each Lime
- each Cilantro
- each Rice
- 1
Season the chicken lightly with salt and pepper.
- 2
Heat canola oil in a large skillet or Dutch oven over medium-high heat. Add chicken and brown 3–4 minutes. It does not need to be fully cooked through yet. Transfer to a plate.
- 3
Lower heat to medium. Add onion and cook 6–8 minutes until softened and lightly golden.
- 4
If using potatoes, stir them in now and cook 2–3 minutes.
- 5
Stir in ground fennel, cumin, coriander, turmeric, garlic powder, ginger powder, and cayenne if using. Cook 30 seconds, stirring constantly, until fragrant.
- 6
Add tomato paste and cook 1 minute, stirring to coat the onions and spices.
- 7
Pour in tomatoes and coconut milk. Add kosher salt, black pepper, and sugar or honey if using. Stir well and bring to a gentle simmer.
- 8
Return chicken and any juices to the pan. Simmer uncovered 12–15 minutes, or 15–20 minutes if using potatoes, until the chicken is cooked through, the potatoes are tender, and the sauce thickens slightly.
- 9
Stir in lime juice. Taste and adjust with more salt, lime juice, or cayenne as needed.
- 10
Serve over rice or with naan, topped with cilantro.