Murg Kari (Chicken Curry)

• 1 lb boneless skinless chicken thighs
• 4 teaspoons vegetable oil
• 1/2 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon gingerroot, minced
• 1 1/2 teaspoons curry powder
• 3/4 cup chicken stock
• 1/2 cup unsweetened coconut
• 1/4 cup mango chutney
• 1 1/2 teaspoons ketchup
• 2 teaspoons lemon juice
• 1 pinch salt and pepper
• 4 teaspoons cornstarch
• 4 teaspoons water

1. Cut chicken into cubes and set aside. In a large skillet over medium high heat, cook onion, garlic, ginger and curry until onion has softened.
2. Add chicken and stir to coat chicken in seasonings.
3. Stir in stock, coconut, chutney and ketchup.
4. Bring to a boil then reduce heat and simmer 5 minutes.
5. Add lemon juice, salt, and pepper and continue simmering until chicken is no longer pink inside. Dissolve cornstarch in water; stir into skillet and bring to a boil.
6. Stir cook until sauce is thickened.
7. Serve over basmati rice or long grain rice. This recipe can be made the day before and refrigerated until needed.

chicken thighs, vegetable oil, onion, garlic, gingerroot, curry powder, chicken stock, unsweetened coconut, mango, ketchup, lemon juice, salt, cornstarch, water

Taken from www.food.com/recipe/murg-kari-chicken-curry-2771 (may not work)