Better Chicken

This recipe produces the most moist, tender & flavorful chicken. The curry taste is very mild & the finished product boast that of complex flavors that keep you coming back for more. This sauce is meant to be eaten with rice or you can dip your naan in it so that you don't miss a bit. If you make this recipe let me know what you think!

Tools:

• Wire rack & baking sheet
• Mixing bowls
• Blender
• Medium skillet
• Deep skillet

Ingredients:

• 10 Chicken thighs
• Seasonings: 
• 1 tbsp Garlic powder
• S&P to taste
• 1/4 tsp Cayenne pepper
• 1/2 tsp chilli powder 
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/4 tsp of nutmeg 
• 1/2 tsp Paprika
• 1/2 tsp turmeric 
• Salt free all purpose seasoning to taste
• 1 5 oz container of plain greek yogurt
• 3 Red potatoes cubed medium
• Chicken broth
• 1/2 of a green bell pepper diced medium
• 1/4 of a white onion diced small

Sauce Ingredients:

• 1/2 of a white onion quartered
• 6 cloves of garlic
• 1 nub of fresh ginger 
• 1 serrano pepper
• 1/2 tsp curry powder
• 1 8 oz can of tomato sauce
• 1 cup of chicken broth
• 1 tbsp Italian seasoning
• 1/2 cup coconut milk

Directions:

1. Add clean dried chicken to a bowl. Season with listed seasonings. Add yogurt & massage everything into the chicken. Cover bowl, place in refrigerator, & let marinate for at least 2 hours, over night is even better!
2. Add onion, garlic, ginger, & serrano pepper into your blender, blend until a paste is formed.
3. Heat with olive oil to coat & a tsp of butter. Once hot, add paste & cook until veggies start to soften. Add curry powder & cook for a few min. Add tomato sauce & chicken broth, cook until color darkens. Add cooled sauce into blender & blend until smooth
4. In another skillet, heat some olive oil, sauté green bell pepper & onion. Pour in strained sauce from blender & add potatoes. Let sauce simmer. Add coconut milk to sauce & continue to simmer.
5. Heat oven to 400º and add chicken to wire rack. Bake chicken skin side up for 30 min. Turn & bake another 30 min.
6. Remove chicken from rack & add to sauce. Cook uncovered until sauce darkens from bright orange to a deep orange color.
7. Serve over basmati rice with naan on the side for a complete meal.