Serve with store-bought Naan bread and Jasmine rice prepared to package directions and scented with lime zest.

• Share:

Comment on this recipe

Ingredients

• For the Hot Curry Spice Blend:
• 1 tablespoon turmeric, scant palmful
• 2 teaspoons ground cumin, 2/3 palmful
• 2 teaspoons ground coriander, 2/3 palmful
• 2 teaspoons hot paprika, 2/3 palmful
• 1 teaspoon dry mustard, 1/3 palmful
• 1/4 teaspoon ground cardamom, eyeball the amount in your palm
• 1/4 teaspoon cinnamon
• (Or, instead of mixing your own spice blend above, substitute 2 tablespoons curry powder combined with 1 tablespoon hot paprika)
• 2 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 cloves garlic, finely chopped
  
• Salt and pepper
• Juice of 2 limes
• 2 tablespoons vegetable or peanut oil
• 1 onion, chopped
• 2 inches ginger root, grated or minced
• 4 large cloves finely chopped
• 2 fresh bay leaves
• 1/4 teaspoon ground cardamom, eyeball the amount in your palm
• 1 Fresno or other moderate heat red chili pepper, seeded and finely chopped
• 1 15 ounce can petite diced tomatoes
• 1 cup chicken stock
• Garnishes:
• Chopped toasted peanuts or sliced almonds
• Finely chopped mint and cilantro
• Lime wedges