- 2 pounds skinless boneless chicken thighs breasts or tenders cut into 1 to 2-inch pieces
- Kosher salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 2 large onions diced
- 1 to 2 green chilies such as jalapeños seeded and finely sliced
- 1 tablespoon crushed or finely minced garlic
- 1 tablespoon crushed or finely minced fresh ginger
- 1 ½ teaspoons ground coriander
- 1 ½ teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ½ teaspoon ground black pepper
- 1 ¾ cups 425 grams canned crushed or ground peeled tomatoes
- 1 teaspoon canned tomato paste
- 1 cup chicken broth or stock
- Fresh cilantro leaves for garnish
- For deeper flavor, prepare this curry a day before serving and gently reheat on the stove, adding a little water or chicken broth if the sauce becomes too thick. The curry is mild by default, using one seeded jalapeño, but you can increase the heat with extra chilies or chili powders if desired.
