Chicken Curry.

~55 minutes estimated. Bone-in pieces need different cooking times; this version is written for boneless chicken.

US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.

Ingredients

• 2 tbsp neutral oil
• 5.29 oz by weight onion, finely chopped
• 0.53 oz by weight ginger, grated
• 0.53 oz by weight garlic, grated
• 10.58 oz by weight tomatoes, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.25 tsp turmeric
• 0.25 tsp chili powder, optional
• 0.75 tsp salt, then adjust to taste
• 21.16 oz by weight boneless chicken thighs
• 8.45 fl oz water
• 1 tsp garam masala
• 2 tbsp cilantro

Method

1. 01

   Heat the oil over medium heat in a heavy pan. Add the onion and cook, stirring, until softened and golden at the edges.

2. 02

   Stir in ginger and garlic for about a minute. Add tomatoes, cumin, coriander, turmeric, chili powder if using, and salt. Cook until the tomatoes soften and the mixture thickens.

3. 03

   Add chicken to the thick masala and turn until coated. Add water, cover, and simmer gently.

4. 04

   Cook until chicken reaches 165°F / 74°C, checking with a thermometer. Finish with garam masala and cilantro.

Use a food thermometer and follow safe handling guidance. US food-safety temperature chart ↗

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