Indian Chicken Curry

IngredientsIndian Chicken Curry

4 lbs skinless boneless thighs
¼ cup vegetable oil
3 heaping tablespoons of curry powder (Penzey’s is recommended)
1½  tablespoons of garam masala
1 small can of tomato paste
2 finely chopped medium onions
4 cloves of chopped medium onions
4 cloves of chopped garlic
1 level table spoon of chopped ginger
3 cans of low sodium chicken broth
Salt and pepper to taste


Sauté onions and garlic on medium heat
Add ginger
Sauté 1 minute longer then add spices (curry powder and garam masala)
Put tomato sauce and sauté 2 to 3 minutes longer
Add two cans of chicken broth and bring to boil
Add chicken
Add salt and black pepper to taste and simmer gently


Volunteer Chef: Yasmine Scallan