Spicy Chicken Curry Recipe

As with any Chicken Curry Recipe, try to use the freshest ingredients for the best flavour.

Ingredients

• 15ml (1 Tbsp) oil
• 900 g (2 lb) boneless, skinless chicken thighs, thickly sliced
• 1 onion, minced
• 10 ml (2 tsp) minced fresh ginger
• 2 cloves garlic, minced
• 1 ml (1/4 tsp) ground cardamom
• 1 ml (1/4 tsp) ground cloves
• 1 ml 1/4 tsp cinnamon
• 2 ml (1/2 tsp) salt
• 375 ml (1 1/2 cups) canned diced tomatoes, drained
• 7 ml (1 1/2 tsp) Tabasco sauce
• 75 ml (1/3 cup) plain yogurt
• 30 ml (2 Tbsp) finely chopped cilantro
• toasted slivered almonds (optional)
• toasted shredded coconut (optional)

Cooking Instructions

1. Heat a large skillet and add the oil. Sauté the chicken for about 3 minutes. Add the onion, ginger,garlic, spices and salt and sauté foranother 3 minutes.

2. Add the tomatoes and Tabasco sauce,mixing well. Cover and simmer for 10 minutes, stirring occasionally, until thechicken is completely cooked. Remove theskillet from the heat.

3. Gradually stir in the yogurt and cilantro; donot let mixture boil. Yogurt will give it a creamier taste. Enjoy your Chicken Curry served over rice,garnished with almonds and coconut.

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