Ingredients
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Chicken
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1 Pound Chicken Thighs
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.5 Cup Yogurt
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1 Lemon
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1 Tablespooon Garlic Powder
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2 Teaspoons Garam Masala
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1 Teaspoon Ginger Powder
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1 Teaspoon Salt
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2 Tablespoons Red Curry PasteCan substitute for Red Curry Powder
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Sauce
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1 Onion
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1 Teaspoon Coriander
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1 Teaspoon Ginger Powder
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1 Teaspoon Turmeric
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1 Teaspoon Cumin
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2 Tablespoons Garlic Powder
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2 Tablespoons Garam Masala
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2 Tablespoons Red Curry Paste
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1 28 Ounce Can Crushed Tomatoes
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.5 Cup Cream
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Other
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2 Cups Jasmine Rice
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4-6 Pieces Naan
Directions
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Marinate the Chicken: Dice the chicken thighs into bite-sized pieces. In a large bowl, mix yogurt, juice of lemon, garlic powder, garam masala, ginger powder, salt, and red curry paste. Add the chicken and stir to coat the chicken entirely. Set aside to marinate for at least 30 minutes and up to 2 hours.
- Prepare Ingredients: Dice onion. In a small bowl, combine coriander, ginger powder, turmeric, cumin, garlic powder, and garam masala then set aside. Cook rice according to package directions.
- Cook Chicken: About 15 minutes before you are ready to cook the chicken, preheat the oven to 450 degrees. Prepare a sheet pan with a piece of parchment paper as cooking this chicken gets messy. Remove the chicken, piece by piece, from the marinade and shake off as much of the marinade as possible. Discard the marinade. Place the chicken in a single layer on the baking sheet and place in the preheated oven. Cook for 20-35 minutes until the chicken has started to brown on the top. Remove from the oven and set aside for step 5.
- Make Sauce: In a large pot, heat a small amount of oil over medium-high heat until shimmering. Add the diced onions and cook and stir until translucent. Add in the mixture of spices and the red curry paste and cook and stir until very aromatic. Add in the can of crushed tomatoes and stir everything together. Bring to a simmer and cook for 20 minutes.
- Finish Sauce: Once the sauce has cooked for about 20 minutes, add in the chicken and stir to combine. Cook for another 20-30 minutes until the chicken begins to get soft. Remove from the heat and stir in cream. Season with salt and pepper as desired.
- Serve: Serve a large portion of rice on a plate or in a bowl and ladle the chicken over the top. Sprinkle with cilantro as an optional garnish and serve with naan bread.
Meal Prep Tip:
This meal is excellent as leftovers. Store in an airtight container for up to 5 days. You can also freeze the finished sauce for up to 6 months.
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