Chicken Curry

 I confess – I love Indian food.  I find cooking it frustrating, though.  This dish is totally doable.  It comes from chef Ravin Patel of Sacramento. Serve with rice – of course!

• 3 lbs. chicken thighs (meat more moist than breast)
• ½ cup yogurt
• ½ cup fresh cilantro, chopped
• 1 tsp. chopped garlic
• 2 tbsp. finely minced fresh ginger
• 1 tbsp. salt
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• ½ tsp. ground pepper
• 1 tbsp. turmeric powder
• ¼ cup fresh lemon juice
• 1 tbsp. tomato paste
• 1 tsp. chili powder

 Place all ingredients but the chicken into food processor and puree until smooth.  Combine mixture with chicken thighs and marinade overnight.  Broil chicken thighs until done on both sides, 5-10 minutes each side.  Let rest for 10 minutes,  Combine with the curry base and simmer for ten minutes.