Quick Chicken Curry with Magic Blend

Recipe created by Philippe de Vienne from Épices de cru.

Preparation time: 20 minutes
Cooking time: 30 minutes
Servings: 4

Ingredients

For the chicken curry:

1½ lb (680 g) boneless chicken thighs
2 tbsp (30 ml) ground Magic Blend
Salt, to taste
4 tbsp (60 ml) vegetable oil
1 onion, chopped
3 garlic cloves, minced
1 tbsp (15 ml) fresh ginger, minced
Fresh hot green chili, minced, to taste
2 tbsp (30 ml) ground Madras curry powder, or other curry of your choice
1 tomato, chopped
½ cup (125 ml) plain yogurt
Fresh cilantro, for garnish

Preparation

Marinate the chicken

Cut the chicken into 1-inch cubes and place in a bowl. Mix well with the ground Magic Blend, salt, and 1 tablespoon (15 ml) of vegetable oil. Let rest for at least 15 minutes.

Cook the aromatics

Heat a saucepan over medium heat. Add the remaining oil and chopped onion. Sauté, stirring regularly, until the onions are translucent. Add the garlic, ginger, and hot green chili. Cook for 2 minutes.

Add the curry powder

Stir in the ground curry powder and cook for 30 seconds, stirring constantly to prevent the spices from burning.

Cook the chicken

Add the marinated chicken, mix well, and cook until the meat begins to brown.

Add tomato and yogurt

Add the tomato and cook for 2 to 3 more minutes.
Vigorously whisk the yogurt until smooth, then add ½ cup (125 ml) of water. Pour into the saucepan. Bring to a boil and simmer uncovered over medium heat for about 15 minutes until the chicken is tender.

Finish and serve

Garnish with fresh cilantro and serve hot with rice or naan bread.
Store leftovers in an airtight container in the refrigerator for up to 3 days.