Preparation Time: 15 minutes + marinating time

Cook Time: 25 minutes

Cut: Boneless chicken


1 ½ lb (675 g) skinless, boneless chicken thighs, cut into 1-inch cubes
1 Tbsp (15 ml) lime juice
1 tsp (5 ml) salt, or to taste
4 Tbsp (60 ml) canola oil
1 large onion, finely chopped
1 Tbsp (15 ml) fresh ginger, minced
2 cloves garlic, minced
½ tsp (2.5 ml) ground turmeric
½-1 tsp (2.5-5 ml) chili powder
1 Tbsp (15 ml) ground coriander
½ tsp (2.5 ml) curry powder
½ tsp (2.5 ml) garam masala
15 oz (425 g) canned, chopped tomatoes
½ cup (125 ml) chicken broth (or water)
¼ cup (60 ml) fresh cilantro, chopped
1-2 jalapeno peppers, seeded and finely chopped


Place the chicken in a nonmetallic bowl and combine with lime juice and salt. Cover and marinate in the fridge for 30 minutes.

Heat oil in a wok or heavy skillet over medium-high heat. Add onion and stir-fry until translucent, about 5 minutes. Add ginger and garlic and continue to sauté for 1 minute. Reduce heat to medium, add the turmeric, chili powder, ground coriander, curry powder and cook for 20-30 seconds. Add tomatoes and chicken broth. Simmer until liquid is reduced by half.

Add the chicken and increase the heat to medium high. Cook for approximately 10 minutes or until the sauce has thickened and chicken is tender and cooked through. Chicken is cooked when a meat thermometer inserted into the centre of cubed chicken reads 165F (74C).

Add garam masala, half the cilantro leaves and jalapeno peppers. Cook for 1-2 minutes and remove from heat. Garnish with remaining cilantro.

Note: Stir in a 1/3 cup of plain yogurt for a creamy sauce.

Serve with Naan bread or basmati rice.