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Indian Onion Tomato Chicken Curry

Indian Onion Tomato Chicken Curry

Chicken thighs simmered in a thick sauce of golden onions, tomatoes, ginger, garlic, and ground spices.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 6 servings
Calories 329 kcal

Equipment

  • Large deep skillet or Dutch oven
  • Wooden spoon
  • Meat thermometer

Ingredients
  

Main Ingredients

  • 3 tbsp vegetable oil
  • 2 medium onions chopped
  • 1 inch fresh ginger minced
  • 4 cloves garlic minced
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp chili powder adjust to taste
  • 1 tsp salt
  • 36 oz boneless chicken thighs cut into large pieces
  • 2 large tomatoes chopped
  • 1 cup water
  • 2 tsp garam masala added at the end

Instructions
 

Cooking

  • Brown the onions. Cook the onions in the oil over medium heat for 12 to 15 minutes until deep golden.
  • Add aromatics and spices. Stir in the ginger and garlic for 1 minute, then the cumin, coriander, turmeric, chili powder, and salt for 30 seconds.
  • Cook the chicken. Add the chicken and cook 5 minutes, then add the tomatoes and water.
  • Simmer. Simmer partly covered for 15 to 20 minutes until the chicken reaches 165 degrees F and the sauce thickens.
  • Finish. Stir in the garam masala and taste for salt before serving.

Notes

Substitutions: Use chicken breast cut into large pieces and shorten the simmer slightly.
Tips: Brown the onions slowly for a thicker sauce. Rice and naan are not included in the nutrition numbers.
Storage: Refrigerate for 3 days or freeze for up to 3 months and reheat to 165 degrees F.
Keyword Chicken Thighs, Garam Masala, Ginger, indian onion tomato chicken curry, Tomatoes