Easy Homestyle Mangalorean Chicken Curry

Ingredients

• 2.2 lbBoneless, skinless chicken thighs
• 2 tablespoonsVegetable oil
• 2Medium onions, finely chopped
• 1 tablespoonGinger-garlic paste
• 2Medium tomatoes, pureed
• 1 sprigCurry leaves
• 1 teaspoonTurmeric powder
• 1.5 teaspoonsRed chili powder
• 2 tablespoonsCoriander powder
• 1 teaspoonCumin powder
• 1.75 cupsFull-fat canned coconut milk
• 0.5 cupWater
• 1 to tasteSalt
• 1 teaspoonGaram Masala
• 2 tablespoonsFresh coriander, chopped

Instructions

1. 1

   Cut the chicken thighs into 1-inch pieces. Heat the vegetable oil in a large pot or Dutch oven over medium heat.

   ⏱ 2 min
2. 2

   Add the chopped onions to the pot and sauté until they are translucent and lightly golden, about 8-10 minutes.

   ⏱ 10 min
3. 3

   Stir in the ginger-garlic paste and curry leaves (if using). Cook for 1 minute until fragrant.

   ⏱ 1 min
4. 4

   Add the turmeric powder, red chili powder, coriander powder, and cumin powder. Sauté for 30 seconds, stirring constantly, until aromatic.

   ⏱ 1 min
5. 5

   Pour in the pureed tomatoes and cook for 5-7 minutes, stirring occasionally, until the oil starts to separate from the mixture.

   ⏱ 7 min
6. 6

   Add the chicken pieces and salt. Mix well to coat the chicken with the spice mixture. Cook for 5 minutes, stirring, until the chicken is lightly seared.

   ⏱ 5 min
7. 7

   Pour in the full-fat coconut milk and 1/2 cup water. Bring the curry to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and tender.

   ⏱ 20 min
8. 8

   Stir in the garam masala. Taste and adjust salt if needed.

   ⏱ 1 min
9. 9

   Garnish generously with fresh chopped coriander and serve hot with steamed rice or naan bread.