Chicken Tikka-Style Curry

DinnerStovetop35 minServes 4Gluten-free

Ingredients

• 1 1/2 lb chicken thighs, cubed
• 1/2 cup plain yogurt
• 2 tbsp curry powder or garam masala
• 1 onion, diced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup cream
• 2 tbsp oil

Amounts are scaled from the original 4 servings; cooking times may change for bigger batches.

Steps

1. Toss the chicken with yogurt, half the spice and salt.
2. Cook the onion in oil 6 minutes, add the rest of the spice for 1 minute.
3. Add tomatoes and the chicken and simmer 15 minutes until the chicken reaches 165°F.
4. Stir in cream and warm through. Serve with rice.

Swaps

• Half-and-half or whole milk can replace cream; the sauce will be a little thinner, so simmer it a bit longer and do not boil hard.
• Turkey works the same way as chicken; cook both to 165°F.

Times are a guide; ovens and air fryers vary. Cook poultry to 165°F, ground meat to 160°F, and pork and fish to 145°F. Diet tags come from the ingredient list; check labels for allergens.

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