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Just What the Doc Ordered Curry

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"There's lots of room to play with spices and quantities to make this your own!"

Serves 4-6 | Prep Time 30 minutes | Cook Time 30 minutes

Why I Love This Recipe

"This is my best attempt to imitate comfort food we were brought by med school families!" -The Doc

Ingredients You'll Need

1 Large Yellow Onion, diced
3-4 Cloves Garlic, minced
2 tbsp Fresh Ginger, minced
1 tbsp Garam Masala
1 1/2 tsp Turmeric
1 tbsp Chili Powder
2 tsp Paprika
Cayenne or Indian Red Pepper to taste (about 1/4 tsp)
1 tsp Salt
1 lb Boneless, Skinless Chicken Thighs, cubed
1/2 Cup Plain, Low Fat Yogurt
1 Cup Water
2 tbsp Cooking Oil
(Optional) Diced Jalapeno or Serrano Pepper
(Optional) Cilantro for garnish


Slowly cook onion in cooking oil over medium heat until translucent.

Add garlic and ginger over medium-high heat, stirring continuously for about 1 minute.

Add all spices, stirring continuously for about 30 seconds until completely incorporated.

Add chicken cubes and cook until no longer pink on outside.

Make a well in the center of the pan and add 1/2 cup of yogurt and slowly fold the contents of the pan into the yogurt.

Cook until yogurt has reduced and thickened and you start to see the fat separate.

Add 1 cup of water and pepper (if using). Mix to combine everything and bring to gentle boil.

Cover and simmer over low heat until desired consistency is reached, around 20 minutes.

Serve over basmati rice with warm naan and garnish with cilantro if desired.


Pairs Well With

Rice and warm naan.

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