1 ½ lb boneless, skinless chicken thighs, cut into 1-inch cubes
2 Tbsp lime juice
1 tsp salt, or to taste
4 Tbsp. canola oil
1 large onion, finely chopped
1 Tbsp minced fresh ginger
2 cloves garlic, minced
½ tsp ground turmeric
½-1 tsp chili powder
1 Tbsp ground coriander
½ tsp curry powder
15 oz (425 g) canned, chopped tomatoes
½ cup chicken broth (or water)
½ tsp garam masala
¼ cup chopped fresh cilantro leaves
1-2 jalapeno peppers (depending on level of preferred heat), seeded and finely chopped
Place the chicken in a nonmetallic bowl and combine with lime juice and salt. Cover and let sit 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 saute 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 continue to cook until tomato juice has reduced by half.
Add the chicken and increase the heat to medium high. Cook for 4-5 minutes, add the broth or water and cook for 10 minutes or until the sauce has thickened and chicken is tender and cooked through.
Add garam masala, half the cilantro leaves and jalapeno peppers. Cook for 1-2 minutes and remove from heat. Garnish with remaining cilantro.
Note: try stirring in a 1/3 cup of plain yogurt for a creamy sauce.
Serve with Naan bread or basmati rice and fresh lime wedges.