West Indian Curried Chicken

Ingredients

• 4 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves of garlic, finely chopped
• 2 teaspoons fresh ginger, grated
• 2 teaspoons curry powder
• 2 teaspoons garam masala
• 2 tablespoons tomato paste
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 can (14.5 ounces) coconut milk
• 1/2 cup chicken stock
• 1/4 cup chopped fresh cilantro
• Salt and pepper, to taste

Directions

1. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook until the onion is softened, about 3 minutes. Add the ginger, curry powder, garam masala, tomato paste, turmeric, cumin, black pepper, cayenne pepper, cardamom, coriander, cinnamon, nutmeg and cloves and cook, stirring, until fragrant, about 1 minute.
2. Add the chicken and cook until lightly browned, about 3 minutes. Add the coconut milk, chicken stock, cilantro, salt and pepper and bring to a boil. Reduce the heat to low and simmer until the chicken is cooked through, about 25 minutes.
3. Serve the curry over steamed rice. Enjoy!

Interesting Facts

• West Indian curries are typically very spicy, so adjust the seasoning to your taste.
• Curry powder is a blend of several different spices, and different brands have varying levels of heat.
• Garam masala is a blend of spices used primarily in Indian cuisine.
• Coconut milk adds a creamy texture and sweetness to the curry.