Description
A tender chicken curry bathed in a velvety, spice-scented coconut sauce, slow-cooked to perfection. This refined dish offers a balance of comfort and elegance.
Ingredients
Scale
- 2 lb (900 g) boneless, skinless chicken thighs, cut into 1½-inch pieces
- 2 tbsp vegetable oil or ghee
- 1 large onion, finely sliced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tsp ground coriander
- 1½ tsp ground cumin
- 1 tsp turmeric
- ½–1 tsp cayenne pepper (optional)
- 1½ tsp garam masala
- 14 oz (400 ml) canned full-fat coconut milk
- 1 cup low-sodium chicken stock
- 3 tbsp tomato paste
- 3 tbsp ground almonds or cashew paste
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh cilantro
- 2 tbsp toasted slivered almonds (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Pat the chicken dry and season lightly with salt and pepper. Heat oil or ghee in a skillet over medium-high heat. Sear the chicken in batches until golden-brown on both sides. Transfer to the slow cooker.
- Reduce heat to medium. Add the sliced onion to the same skillet and sauté until soft and golden, about 6–8 minutes. Add garlic and ginger; cook for 1 minute until aromatic.
- Stir in ground coriander, cumin, turmeric, and cayenne; toast the spices for 30 seconds. Deglaze the pan with chicken stock, scraping up the fond.
- Combine the sautéed aromatics, tomato paste, ground nuts, remaining stock, and coconut milk in the slow cooker. Stir until smooth.
- Nestle the seared chicken into the sauce. Cover and cook on low for 4–5 hours or high for 2–2½ hours until tender.
- Stir in lemon juice and garam masala before serving. Adjust salt and finish with slivered almonds and cilantro.
Notes
For a smoother sauce, blend a cup of the sauce with an immersion blender before returning the chicken. Use full-fat coconut milk for a luxurious mouthfeel.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg