Cari Poule | FoodieAtlas

Ingredients

1 whole chicken, cut into pieces
2 large onions, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 large tomatoes, chopped
1/2 cup plain yogurt
1/4 cup vegetable oil or ghee
2 tablespoons curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder (adjust to taste)
1 teaspoon sugar
1/2 cup coconut milk
1 cup chicken broth or water
1/4 cup fresh cilantro, chopped (for garnish)
Salt to taste
Fresh lime wedges (for serving)

Instructions

Prepare the Chicken

Rinse the chicken pieces and pat them dry with paper towels.

Season the chicken with salt and set aside.

Cook the Base

In a large pot, heat the vegetable oil or ghee over medium heat.

Add the chopped onions and cook until they become translucent and start to brown.

Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.

Add the chopped tomatoes and cook until they start to break down and the oil separates from the tomato mixture.

Add Spices

Stir in the curry powder, turmeric, cumin, coriander, chili powder, and sugar. Cook for another 2-3 minutes to allow the spices to release their flavors.

Cook the Chicken

Add the chicken pieces to the pot, stirring well to coat them with the spice mixture.

Cook the chicken for 5-7 minutes, turning occasionally until it starts to brown.

Simmer

Pour in the chicken broth or water and coconut milk. Stir to combine.

Bring to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, or until the chicken is fully cooked and tender.

Finish and Serve

Taste and adjust seasoning with salt as needed.

Garnish with chopped fresh cilantro.