1 Tsp cayenne (1/2 if you don't like it too spicy)
8 boneless skinless chicken thighs, seasoned with salt & pepper
1 14.5 oz can chopped tomatoes
½ cup chopped cilantro
¾ cup plain yogurt (Put on the counter to warm up when you start cooking)
Instructions
Heat a dutch oven on high. When the pan is hot, add the olive oil. Add the chicken and cook for 7 minutes (you will likely have to do it in 2 batches. Do not crowd the pan or you will not get the great brown bits of flavor). Turn the chicken over and cook for 5 more minutes. Remove the chicken to a bowl. Cook the second batch of chicken the same and add to the same bowl.
To the dutch oven add the onions and cook for 5 minutes.
Add the garlic and ginger and cook for 2minutes. Add the tomatoes with their juices, curry powder, cumin, cayenne and season with salt & pepper. Mix well.
Add the reserved chicken with all the juices and ⅓ cup of the cilantro. Bring to just under a boil, reduce the heat to low and simmer covered until cooked through, about 30 minutes.
Add the yogurt to the curry, mix well and cook for 3 minutes until it is warmed through.
Serve the chicken with jasmine rice and a sprinkle of the remaining cilantro.
Recipe by Cook Eat Run at https://cookeatrun.com/2015/11/13/chicken-curry/