Israeli Curry

Ingredients

• Cooked rice (4 cups, for serving)
• Salt and pepper (to taste)
• Fresh cilantro (1/4 cup, chopped)
• Lemon juice (2 tablespoons)
• Coconut milk (1 can (13.5 oz))
• Tomatoes (2 large, diced)
• Cayenne pepper (1/2 teaspoon)
• Cumin (1 teaspoon)
• Turmeric (1 teaspoon)
• Curry powder (2 tablespoons)
• Ginger (1 tablespoon, grated)
• Garlic (3 cloves, minced)
• Onion (1 large, finely chopped)
• Chicken thighs (1.5 lbs, boneless and skinless)

Instructions

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