Basic Curry Simmered in Yogurt

• 2 Chicken thighs
• 200 grams Plain yogurt
• 1 medium Onion
• 1 clove Garlic
• 1 piece Ginger
• 2 tbsp Curry powder
• 2 Red hot peppers
• 3 tbsp Ketchup
• 1 Consomme soup stock cube
• 8 Shishito peppers

1. Remove the skin from the chicken and set aside.
2. Chop the chicken into pieces, season with salt and pepper, and let it sit for about 10 minutes.
3. Grate the onion, garlic, and ginger, and macerate in the chicken.
4. Pour a mixture of the yogurt, curry powder, and ketchup.
5. Add red hot peppers.
6. Let sit for about 30 minutes.
7. Fry the skin to render the fat and remove from the pan.
8. Briefly stir-fry the shishito peppers with the oil from the skin, and remove from the pan.
9. Add the macerated chicken (excluding the sauce) to the pan, and briefly stir-fry.
10. Add the sauce, shishito peppers, and consomme.
11. Simmer for 15 minutes over low heat.
12. When thickened, it's done.

chicken, yogurt, onion, clove garlic, ginger, curry, red hot peppers, ketchup, cube, peppers

Taken from cookpad.com/us/recipes/147766-basic-curry-simmered-in-yogurt (may not work)