Here’s a quick and very tasty dinner– great for hot summer evenings when you want standing over the stove time to be short. This Indian inspired entree features fresh ginger and garlic, chopped tomatoes, a dash of cinnamon and cayenne, and a goodly amount of curry powder and garam masala simmered with chicken thighs. It will come together in no time, leaving more time to sit outside and enjoy starry night skies.
Chicken breasts would also work but thighs are more flavorful and budget-friendly. If you have an abundance of tomatoes, use fresh ones, but canned tomatoes are also just fine in this forgiving dish!
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Ingredients
- 8 boneless, skinless chicken thighs approximately 1.5 lbs.
- salt and pepper
- 2 tbsp. olive oil
- 1 onion finely diced
- 3 cloves garlic minced
- 4 tbsp. gingerroot grated
- 1 1/2 tsp. curry powder
- 1 1/2 tsp. garam masala
- 1/2 tsp. cinnamon
- 1/2 tsp. cayenne pepper
- 2 15 oz can crushed tomatoes OR 4 cups diced tomatoes
- 2 tbsp. butter
- 1/2 cup fresh cilantro chopped
Ingredients
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Instructions
- Pat chicken dry and season generously with salt and pepper.
- Heat the oil in a cast-iron skillet over medium-high heat. Brown the chicken, turning, approximately four minutes on each side. Remove to a plate.
- Reduce heat to medium and add the onion. Cook, stirring frequently until golden brown, about five minutes. Add the ginger and garlic and cook for another minute. Add spices and combine well. Cook for another minute.
- Stir in the tomatoes and increase the heat up to medium-high. Simmer for about five minutes, until it is thickened and slightly reduced. Add the chicken and any accumulated juices.
- Cook until the chicken is cooked through, about five more minutes. Stir in the butter, and remove from heat.
- Arrange on platter or plates and sprinkle with chopped cilantro. Serve with rice if desired.