2 ¼ pounds , boneless chicken thighs, cut into chunks
2 tsp curry powder
½ tsp garam masala
1 tsp salt
2 onions, chopped
1 tbsp minced garlic(lehson)
1 tbsp minced fresh ginger(adrk)
½ tsp cayenne pepper(hot red pepper)
2 tsp paprika(red color ful mirch)
2 tbsp water
5 tsp corn oil
2 tomatoes, chopped
1 tsp m inced lemon grass
1 tbsp fish sauce
1 cup water
Directions
Rub chicken thighs with curry powder, garam masala, salt. Cover and set aside. Place onion, garlic, ginger, cayenne pepper(hot chili), and paprika(red colorful chili) in a blender with 2 tablespoons of water and blend into a smooth paste.
Heat the oil in a large, lidded skillet over medium heat. Cook and stir onion mixture until darkened, about 7 minutes. Stir in chicken thighs and cook for 3 to 4 minutes, then add tomatoes, lemon grass, and fish sauce. Cook for 2 minutes. Stir in 1 cup of water and bring the curry to a boil. Cover and reduce heat to low and cook until the chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Remove lid and increase heat. Cook until the sauce is reduced, about 5 minutes. Skim off excess oil from the top and discard.serve hot.
