Aromatic Israeli Curry

Ingredients

Chicken thighs

1.5 pounds, boneless and skinless

Cooked rice

4 cups, for serving

Olive oil

2 tablespoons

Onion

1 large, chopped

Garlic

4 cloves, minced

Ginger

1 tablespoon, grated

Tomatoes

2 cups, diced (fresh or canned)

Coconut milk

1 can (14 ounces)

Lemon juice

2 tablespoons, fresh

Fresh cilantro

1/4 cup, chopped (for garnish)

Curry powder

2 tablespoons

Turmeric

1 teaspoon

Cumin

1 teaspoon

Cayenne pepper

1/2 teaspoon (adjust to taste)

Salt

1 teaspoon (or to taste)

Black pepper

1/2 teaspoon (or to taste)

Instructions

1. In a large skillet, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until softened, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
4. Add the chicken thighs to the skillet, cooking until browned on all sides, about 5-7 minutes.
5. In a small bowl, mix together the curry powder, turmeric, cumin, cayenne pepper, salt, and black pepper.
6. Sprinkle the spice mixture over the chicken, stirring well to coat evenly.
7. Add the diced tomatoes and coconut milk to the skillet; stir to combine and bring to a simmer.
8. Cover the skillet and let the curry simmer for 30 minutes, or until the chicken is cooked through and tender.
9. Once cooked, stir in the fresh lemon juice and chopped cilantro.
10. Serve the Israeli curry hot over cooked rice and garnish with additional cilantro, if desired.