Red Curry (Luke Niemkiewicz)

Ingredients:

2 Tablespoons of unsalted butter

1 Tablespoon of canola oil

1 Teaspoon cumin seeds

2 Cinnamon sticks

2 Large Onions (Diced)

2 1⁄2 Inch piece of ginger

6 Cloves of garlic

2 Bell peppers

1 Cup of tomatoes (diced)

2 Tablespoon tomato paste

1 1⁄2 Teaspoon ground cumin

1⁄2 Teaspoon ground turmeric

3 Tablespoons of whole-milk yogurt

1 3⁄4 lbs of Boneless skinless chicken thighs

1 Teaspoon Garam Masala

3 Tablespoon ground almonds (Optional)

Veggies of choice: spinach, carrots, mushrooms, zucchini, cauliflower

Directions:

Place butter in a medium-large pot on medium heat, once hot add the cinnamon sticks and cumin seeds and let infuse for ~3 mins.

Add onions and let cook for ~10mins until browned at the edges.

Meanwhile put the ginger, garlic, bell peppers and a pinch of salt in a food processor and grind into a thick paste.

Add the paste to the pot and cook for 2 mins, then add the tomatoes and tomato paste and cook for 2 mins.

Add the ground cumin, turmeric, and half a teaspoon of salt.

Add the yogurt, and wait until curry bubbles.

Add the chicken and let cook with the lid on for ~30 mins.

Add garam masala and almonds and let cook for another 5 mins.