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Chicken Curry

Created by HomeCooker on October 7, 2013

3 to 4 pounds chicken thighs, boneless, skinless (cubed into about 1-inch pieces or a little larger or you can use 8-9 chicken breasts
Oil, for browning
2 medium onions, chopped (about 3 cups)
1/4 cup minced fresh ginger
3 to 4 cloves garlic, minced
3 tablespoons curry powder (more if some like it hot!)
1 teaspoon cumin
1/4 teaspoon cinnamon
2 tablespoons all-purpose flour

Step 1: In a large skillet over medium-high heat brown chicken in oil; remove and set aside. Add onion and saute until golden (about 5 minutes, they must be browned).
Step 2: Add ginger and garlic and saute about 1 minute. Add curry, cumin and cinnamon and mix well. Cook for 1 minute. Add flour, yogurt and tomato paste, whisking until sauce is smooth.
Step 3: Pour in broth and applesauce and simmer, uncovered, until mixture thickens (approximately 30 minutes).
Step 4: Add browned chicken (and any juice left in the bottom of the plate or bowl) thawed peas, sour cream and coconut milk. Simmer another 15 minutes.
Step 5: Season with salt and pepper.