* serves 4-6
3 tbsp ghee
2 (1 inch) cinnamon sticks
1/2 tsp cardamon seeds
2 bay leaves
4 whole cloves
1 yellow onion, finely diced
pinch of Celtic sea salt
4 garlic, peeled + finely diced
1 (2 inch piece) ginger, peeled + finely diced
1 jalapeno, seeded + finely diced (optional)
1 14.5oz can fire roasted tomatoes
2 tsp ground coriander
1/2 tsp paprika
1 tsp ground cumin
1 1/2 lbs chicken tights, boneless + skinless, cut into 1-inch chunks
1/2 cup greek yogurt
1/2 cup water
1 tbsp lime juice
1/4 cup cilantro, minced
* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.
Melt the ghee in a large wok over medium high heat. Once the ghee is nice and hot add the cinnamon stick, cardamon seeds, bay leaves, and whole cloves. Cook for a few minutes until puffed and fragrant. Add the diced onion, and a pinch of salt. Saute for 8-10 minutes until the onion is golden brown in color. Add the diced up garlic, jalapeno, ginger. Saute for one more minute.
Add the fire roasted tomatoes, coriander, paprika, and cumin. Cook for about 10 minutes until the sauce has thickened a bit.
Pluck out the cinnamon sticks and the bay leaves. Pour the mixture into a blender (this is the blender I own and love.) and puree, until nice and smooth. Return the pureed sauce to the wok. Add the chicken and gently stir until until even coated. Cook for 5-7 minutes, till the outside of the chicken no longer looks raw.
Add the yogurt a little bit at a time. Add the water to blender and give it a swirl to pick up any leftover sauce. Pour the sauce into the wok. Bring the curry to a boil, reduce the heat to low, and cover the wok. Cook for minutes until the chicken is tender and completely cooked through.
Stir in the lime sauce and the cilantro. Let the chicken curry rest for 10-15 minutes for all the flavors to fully combine.
Serve warm over a bed of rice,and a side of naan.
Store the chicken curry in an airtight container in the refrigerator for up to 4 days.
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