Chicken Curry
Serves: up to 4 | Cooking time: 40 minutes
Developed by Brooklyn Supper, exclusively for Farmer Focus!
“Cool fall nights have me thinking about big flavors and classic comfort, and chicken curry hits both marks.”
![](https://www.farmerfocus.com/wp-content/uploads/2022/09/Chicken-Curry.jpeg)
INGREDIENTS
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1 pack Farmer Focus boneless, skinless chicken thighs, cut into 1-inch cubes
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1 teaspoon sea salt
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2 tablespoons grated fresh ginger
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4 cloves garlic, minced
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1/2 cup plain yogurt
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2 tablespoons canola oil
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2 yellow onions, diced
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4 medium tomatoes, chopped
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1 teaspoon ground cinnamon
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1 teaspoon ground cumin
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1 teaspoon garam masala
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1/2 teaspoon ground coriander
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1/2 teaspoon ground turmeric
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1/2 teaspoon chili powder
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1/2 cup chicken stock, plus more as needed
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Green onions, cilantro, and fresh lemon to serve
FEATURED PRODUCTS
INSTRUCTIONS
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Working ahead, toss chicken with salt, half the garlic and ginger, and the yogurt. Cover and set in the fridge for up to 24 hours.
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Set a large skillet over medium heat. Add the oil and then the onions. Cook 20 minutes, stirring often.
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Add remaining garlic and ginger and cook 3 minutes more.
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Add tomatoes and cook 5 minutes.
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Fold in the spices and the chicken and yogurt mixture, stirring well.
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Add the stock, cover, and cook 15 – 20 minutes.
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Add a splash more water or stock as needed. Add sea salt to taste.
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Serve curry over rice. Garnish with sliced green onions, cilantro leaves, and a squeeze of lemon.
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This recipe can easily be doubled to feed a crowd.
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