This week I will be posting some Indian Curry recipes - love them, sometimes I want to eat curry every single day! We had a full Indian Curry dinner last night that was mighty tasty. And even better are the leftovers the next day. I have discovered though, when doing a whole curry dinner, it is fairly time intensive. Especially if you make all of your curry seasonings. I used to do that, until one day I came upon Cartwrights Curry. I can not get enough of this seasoning blend. I loved my homemade curries in the past, but Cartwrights surpasses them all. For dinner we had Curried Chicken, Red Lentil Dahl, and Cauliflower and Pea Curry, the latter two recipes pending.
For this dish, I used chicken thighs, but any chicken pieces would work well.
4-6 chicken thighs
1 onion, quartered, then sliced
3 minced garlic cloves
a 14 oz. can of diced tomatoes
1 Tblsp. fresh grated ginger
1 1/2 tsp. Curry Powder - or more if you want extra heat
2/3 cup yogurt cheese (I dripped mine for 24 hours)
salt and pepper to taste
1 large Bay Leaf
Fresh minced Cilantro would be lovely in this dish - I did not have any.
Heat up a dutch oven on medium heat with a good drizzle of Olive oil. Season the chicken pieces with salt and pepper, placing into the heated pan to brown. Brown until golden on each side, about 5-6 minutes per side. Then transfer to a plate. Drain some of the excess oil off, and add in the sliced onions stirring to turn golden, about 10 minutes. Turn the heat down a bit adding in the minced garlic, ginger, and curry powder. Continue to cook for another 3-4 minutes.
Pour in the tomatoes, scraping up any brown bits on the bottom, and season with salt, pepper, and add in the Bay Leaf. Return the chicken to the pot, cover with a lid, turning down to a low simmer for 1 hour. After 1 hour, if there is too much liquid in the bottom, simmer lid off to reduce a bit. Mine took another 10 minutes. Remove from the heat, and remove the Bay Leaf, then add in the Yogurt Cheese, stirring to combine. Serve over rice.