Chicken Curry Recipe

Add the yogurt, curry powder, paprika, ground cinnamon, and salt to a large bowl. Whisk well to combine. Add the chicken and mis well to coat.

Cover the bowl with plastic wrap and transfer to the refrigerator to marinate for at least 30 minutes or up to 2 days.

Place a large heavy-bottomed pan over medium heat. Add the cinnamon sticks and cardamom pods to the pan and toast over dry heat for 2-3 minutes, or until fragrant, reducing the heat if needed to prevent the spices from burning. Remove from the pan and set aside.

Add 2 tablespoons vegetable or peanut oil to the pan and set over medium-high heat. Add the diced onion and cook for 2-3 minutes, stirring often. Mix in the garlic cloves and ginger and cook for an additional 1 minute.

Return the toasted cinnamon sticks and cardamom pods, plus the Thai red chilis, to the pan, and mix well to combine. Continue to cook for 2-3 minutes, stirring often.

Reduce heat to medium and combine the tomato paste with the aromatics. Cook, stirring continuously, for 1-2 minutes. Remove from heat.

Remove the cardamom pods and cinnamon sticks and set aside. Transfer the remaining ingredients to a small food processor. Process until a thick paste is formed. Set aside or transfer to a sealed container and keep refrigerated for up to 1 week.

Over high heat, add 1 tablespoon oil to the same heavy-bottomed pan or Dutch oven used to cook the aromatics. Once hot, add the chicken in a single layer and cook for 2-3 minutes on each side, or until brown and just starting to char. Remove chicken to a clean plate and set aside (do not worry if the chicken is not fully cooked on the inside).

Scrape out any charred bits stuck to the bottom of the pan and repeat process until all chicken has been cooked (it took me 2 rounds).

Wipe down the pot, or clean as needed, and return to medium high heat.

Add 1 tablespoon of oil to the pan and add the onions. Cook for 1-2 minutes, stirring frequently. Add the bell peppers, salt, water (or broth), 4-6 tablespoons of the prepared curry paste, and the reserved cinnamon sticks and cardamom pods. Thoroughly mix to combine and cook, stirring often, for 2-3 minutes.

Stir in the coconut milk and mix thoroughly. Increase heat to high and bring to a simmer.

Immediately reduce heat to medium and return the browned chicken to the pot. Add the sugar and fish sauce, mixing well to combine. Allow chicken and vegetables to simmer for 2-3 minutes, uncovered.

Season with additional salt, sugar, curry paste, or fish sauce, to taste. Serve with cooked basmati rice, jasmine rice, or noodles or thick, fluffy naan bread, if desired.