Chicken 65 Curry
This sticky, spicy Chicken 65 Curry is so delicious and packs just the right amount of heat. It hits all the sweet, spicy and nutty notes in plate-licking proportion. Scoop it up with warm, chewy naan or soft chapatis, or alongside fluffy basmati rice.
Servings: 8
Ingredients
- 4 tbsp coconut oil (or any cooking oil)
- 2 medium onions finely chopped
- 2 tsp kosher salt
- ½ cup packed curry leaves
- 3 tbsp minced garlic
- 2 tbsp packed finely grated or minced ginger (2 oz by weight)
- 2 tsp chili powder like cayenne or Indian chili powder
- 1 ½ cups ketchup
- 2 lbs boneless, skinless chicken thighs cut into quarters
- 2-4 tbsp water as needed
Instructions
- Heat oil in a heavy dutch oven over medium-high heat. Add onions and cook for until soft and golden, about 10 minutes, reducing heat if needed to prevent burning before they're soft.
- Add curry leaves and stir to coat in oil. Cook 1-2 minutes, until they turn a shade darker and smell fragrant.
- Reduce heat to medium-low and add garlic and ginger; continue cooking for 2 minutes. Stir in cayenne and cook 30 seconds. Add ketchup and chicken, stirring to coat.
- Cover and cook on low for about 10 minutes to allow the chicken to release its moisture while cooking. Stir occasionally and add water if it is scorching.
- Once chicken is cooked through, uncover and simmer about 10-15 minutes to let the sauce thicken. The oil will shimmer on top of the curry when it is done.
Video
Nutrition
Calories: 259kcal | Carbohydrates: 17g | Protein: 23g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 622mg | Potassium: 479mg | Fiber: 1g | Sugar: 11g | Vitamin A: 431IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 1mg