Curries, as long as you have curry powder, are more about using what you have versus spending a bunch of money to make the the ingredients match perfectly. I have never made the recipe below complete. If I have the chicken, peppers, onions, tomatoes, and curry powder its always a go.
Here it is:
1 lb boneless skinless chicken thighs
2/3 cup flour
3 tblpns oil (canola)
1 tblspn butter
1 large yellow onion chopped
1 green pepper chopped
stir in
1 tblspn curry powder
1tspn ginger
1/2 tspn cinnamon
1/4 tspn ground cloves
1/4 tspn fresh grated or ground nutmeg
Add:
14-16oz tomatoes
1 cup chicken stock
3 tblspns lemon juice or white wine
1 tblspn brown sugar
2-3 cloves garlic minced
1/2 tspn dried thyme
1/2 tspn salt
1/4 tspn black pepper
optional 2/3 cups currants or raisins
heat a 12-14" skillet on high
salt and pepper chicken and place in zip lock bag day of cooking
add 2/3 cup flour to zip lock bag and shake making sure to open chicken thighs
add canola oil and butter to skillet you want just enough to cover the bottom of the skillet heat till browning just begins then remove, with a shake, chicken from bag and brown on both sides until crusty brown at least 5minutes per side.
(Be prepared to add the chicken quickly when butter begins to brown)
When brown remove chicken to plate and add green peppers and onions saute until brown on the edges about 5 minutes depending on size of veggies.
stir in the
curry, ginger, cinnamon, ground cloves, ground nutmeg and cook 1 minute
then add
tomatoes, chicken stock, lemon juice/wine, brown sugar, garlic, thyme, salt, black pepper
(optional) 2/3 cups currants or raisins
bring to a simmer
add the chicken
bring to a simmer and simmer up to 30 minutes until chicken is cooked throughout
add more water or a slurry to get desired thickness of sauce
serve over white rice
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