I love curry but am always scared to make dishes that taste so good in restaurants. Kim, mom and yoga instructor living in San Diego, submitted this family favorite. She often makes this dish for her husband and two young daughters. She even took pictures.
She served the chicken curry with roasted broccoli (she calls them “trees” in her house). I haven’t tried it yet but plan to soon. There’s only one new ingredient for me and that’s the curry paste. This is a simple dish but it does take some time. Might be good for a Saturday or Sunday at home. Enjoy!
- 1 jar Patak’s Mild Curry Paste (Indian store, however, some regular grocery stores carry it)
- 2 medium onions, chopped
- 2 tablespoons canola oil
- 2 cups chicken broth
- 3 – 4 garlic cloves, peeled and pressed
- 2 lbs of chicken thighs, skinned, trimmed (do not use breast meat, does not work for curry!)
- ½ lemon
- 1 potato chopped into cubes
- ½ cup of cilantro
- 14 oz of canned diced tomatoes
- Heat large pot with oil, add onions and sauté until golden (about 30 minutes). Add drops of chicken broth if onions start to stick.
- Add 4 – 5 tablespoons of Patak’s Curry paste, stir into cooked onions and cook for about 3 minutes. Add garlic and squeeze about 4 or 5 drops of lemon juice, stir
- Add chicken pieces, stir well and cook until outside of chicken is light brown. Then add diced tomatoes, including juice, diced potato and cilantro. Keep adding more of the chicken broth; I used most of it by this point; only had a couple of tablespoons left.
- Bring to a boil, then lower heat to low and cook for about 30-40 minutes or until chicken is cooked.
- Serve over hot Basmati or Jasmine rice.