Chicken Curry


2/3 Cup chopped onion
5 large garlic cloves
2 Tbsp chopped peeled fresh ginger
1 Tbsp Curry Powder
1 Tbsp Ground Sri Lanka Cinnamon
3/4 tsp Crushed Red Pepper Pizza Flakes
1/2 Cup fresh cilantro, divided
12 chicken thighs
2 Tbsp vegetable oil
2 Cups canned unsweetened coconut milk
1 Cup chicken broth
1/2 tsp Turmeric
Freshly cooked rice


Blend first 6 ingredients and 1/4 cup cilantro in processor to paste, stopping often to scrape down sides of the bowl. Rub paste over chicken.

Heat oil in heavy large skillet over medium-high heat. Add chicken and brown on all sides, about 6 minutes. Add coconut milk, broth, and turmeric. Reduce heat, cover, and simmer until chicken is cooked through, turning once, about 30 minutes.

Transfer chicken to plate. Boil liquid in skillet until reduced to “sauce” consistency, about 4 min. Season with salt.

Return chicken to skillet, heat through. Sprinkle with remaining cilantro and serve over rice.