I’ve had this recipe for years. I don’t even remember where I got it. I do know that Stan loves it. It’s spicy but not hot.
2 tablespoons vegetable oil
1 onion, chopped fine or grated
2 cloves garlic, chopped
1 1/2 pounds boneless skinless chicken thighs, cut in half
3 teaspoons ground turmeric
1 teaspoon chili powder
1 1/2 teaspoons salt
1 (14.5 ounce) can diced tomatoes
2 tablespoons butter
3 teaspoons ground cumin
3 teaspoons ground coriander
2 tablespoons grated fresh ginger root
Heat the oil in a large deep skillet over medium-high heat. Add onions and
garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric,
chili powder and salt. Fry gently, scraping the bottom of the pan frequently and
turning the chicken.
Pour in the tomatoes with their juice, cover the pan, and simmer over medium
heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the
excess liquid evaporate.
Add the butter, cumin, ground coriander, ginger and cilantro, and simmer for
another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the
top. This is good with rice.