Indian-Style Chicken Curry

This recipe is from editor and host of America's Test Kitchen, Julia Collin Davison. This one-pot dish not only has the perfect flavor profile but is also the perfect meal for a cold winter night.

Watch The Video

4 lbs Trimmed, bone-in chicken pieces (breasts cut in half, drumsticks, and/or thighs)
Salt and pepper
2 tbsp Vegetable oil
2 Onions (chopped fine)
2 tbsp Curry powder
6 Garlic cloves (minced)
1 Jalapeño chile (stemmed, seeded, and minced)
1 tbsp Grated fresh ginger
1 tbsp Tomato paste
1 tsp Garam masala
1 cup Water
2 Plum tomatoes (cored, seeded, and chopped fine)
1/2 cup Frozen peas
1/2 cup Canned coconut milk
2 tbsp Unsalted butter
1/4 cup Minced fresh cilantro

Pat chicken dry with paper towels and season with salt and pepper. Heat one tablespoon of oil in Dutch oven over medium-high heat until just smoking. Add half of chicken and brown on both sides, 7 to 10 minutes; transfer to large bowl. Repeat with remaining one tablespoon oil and remaining chicken.

Add onions and 1/2 teaspoon salt to fat left in pot and cook until onions are softened, about five minutes. Stir in curry powder, garlic, jalapeño, ginger, tomato paste, and garam masala, and cook until fragrant, about 30 seconds. Gradually stir in water, scraping up any browned bits.

Nestle browned thighs and drumsticks (not breast pieces) and any accumulated juices into pot and bring to simmer. Cover, reduce heat to medium-low, and simmer for 30 minutes.

Add breast pieces and any accumulated juices to pot and continue to simmer, covered, until breasts register 160 degrees and drumsticks/thighs register 175 degrees, about 20 minutes, flipping chicken halfway through cooking.

Stir tomatoes, peas, coconut milk, and butter into pot and simmer gently until peas are heated through, one to two minutes. Stir in cilantro, season with salt and pepper to taste, and serve with rice.