Chicken 65 Curry
- 2 tablespoons oil
- 4 chicken thighs
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 1/3 cup dried curry leaves (use fresh leaves instead, if you can find them)
- 1 teaspoon cayenne
- 3/4 cup ketchup
- 3/4 cup chicken broth
- 1. 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.
- 2. 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.
oil, chicken thighs, onion, garlic, curry, cayenne, ketchup, chicken broth
Taken from www.food.com/recipe/chicken-65-curry-396537 (may not work)