Print Recipe

Adarsh's Chicken 65 Curry

Course: Dinner
Cuisine: Indian


  • 2 tbsp oil
  • 4 chicken thighs
  • 1 medium onion chopped
  • 2 cloves garlic chopped
  • 1/3 cup dried curry leaves use fresh leaves instead, if you can find them
  • 1 tsp cayenne
  • 3/4 cup ketchup
  • 3/4 cup chicken broth


  • Heat oil in a heavy skillet (I use cast iron) over medium-high heat. Pat chicken thighs with paper towel to dry before adding to skillet. Brown on both sides, flipping only once. Set aside.
  • Reduce heat to medium-low and add chopped onions to skillet. Cook for 10 minutes, until soft and golden. Add garlic and continue cooking for 2 minutes. Add cayenne and curry leaves, and saute for 1 minute. Return chicken to skillet, and add ketchup and chicken broth. Simmer uncovered for 20 minutes or more, until chicken is cooked and tender, and sauce has thickened.