Ingredients

• 2 pound chicken thighs, cut into 1.5-inch pieces
• 3 tablespoon vegetable oil
• 1 yellow onion, diced
• 4 garlic, minced
• 1 tablespoon fresh ginger, minced
• 28 ounce crushed tomatoes
• 13.5 ounce coconut milk
• 2 teaspoon ground coriander
• 2 teaspoon ground cumin
• 1 teaspoon garam masala
• 0.5 teaspoon turmeric
• 0.25 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lime juice
• 0.25 cup fresh cilantro, chopped
• 1 green chili, sliced

Steps

1. Pat the chicken pieces dry with paper towels and season evenly with 0.5 teaspoon salt and 0.25 teaspoon black pepper.
2. Dice the onion into 0.5-inch pieces, mince the garlic cloves, and mince the fresh ginger. Keep these ingredients separate on your cutting board.
3. Measure out all dried spices (ground coriander, ground cumin, garam masala, turmeric, cayenne pepper) into a small bowl and set aside.
4. Heat 3 tablespoons vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, about 1 minute.
5. Working in two batches to avoid crowding, add the chicken pieces to the hot oil and sear until golden brown on all sides, about 6 minutes per batch. Transfer seared chicken to a plate and set aside.
6. Reduce heat to medium and add the diced onion to the same pot. Cook, stirring occasionally, until the onion softens and turns translucent, about 5 minutes.
7. Add the minced garlic and minced ginger to the pot and stir constantly for 1 minute until fragrant.
8. Add the bowl of measured spices (ground coriander, cumin, garam masala, turmeric, and cayenne pepper) to the pot and stir continuously for 1 minute to toast the spices and release their flavors.
9. Pour in the crushed tomatoes (with their juice) and stir well, scraping up any browned bits from the bottom of the pot. Simmer for 3 minutes to allow the tomato flavor to develop.
10. Add the coconut milk and 1 teaspoon salt to the pot and stir until well combined. Return the seared chicken pieces to the pot, stirring to coat with the sauce.
11. Bring the curry to a gentle simmer over medium heat. Reduce heat to medium-low and simmer uncovered for 20 minutes, stirring occasionally, until the chicken is tender and cooked through (internal temperature should reach 165°F when checked with an instant-read thermometer in the thickest piece).
12. Remove the pot from heat and stir in 1 tablespoon fresh lime juice. Taste the curry and adjust seasoning if needed (add more salt, cayenne, or lime juice to taste).
13. Transfer the curry to a serving dish and garnish generously with fresh chopped cilantro and sliced green chili if desired.