Chicken With Yellow Curry With Vegetables Recipe

Chicken

1½

lb boneless, skinless chicken thighs, cut into 2 “pieces

1

garlic clove, finely grated

1

1 piece of ginger, peeled, finely grated

1

fresh lemon juice

1

garam masala

1

Kashmiri chili powder or ½ tsp. Cayenne pepper

1

1/2 tsp Diamond Crystal or ½ Morton Kosher Salt

½

ground turmeric

2

soup. grape seed oil or vegetable oil, divided

Curry and Blend

Kosher salt

1

lb Yukon Gold potatoes (about 3 medium), peeled, cut into 1 “pieces

2

medium carrots, peeled, cut into 1 “pieces

3

soup. grape seed oil or vegetable oil

1

brown mustard seeds

3–4

fresh or dried curry leaves (optional)

½

asafetida (optional)

1

3 “piece of ginger, peeled, finely grated

5

garlic cloves, finely grated

1

large red onion, chopped (about 2 cups)

1

ground turmeric

1

14 ounces can crushed tomatoes

1

13.5 ounces. can unsweetened (not low fat) coconut milk, shaken well, ¼ cup set aside for serving

1

cup of low sodium vegetable or chicken broth

Cooked basmati rice, wild rice or hot naan (for serving)