Sacrament Chicken Curry

1Heat oil in a large skillet over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.

2Add the minced garlic (3 cloves) and grated ginger, and cook for another 2 minutes until fragrant.

3Push the onion (1 large) mixture to one side of the skillet and add the chicken thighs (2 lbs). Sear the chicken on both sides until lightly browned, about 5 minutes per side.

4Stir in the curry powder (2 tablespoons), turmeric, cumin, coriander, chili powder (½ teaspoon), cinnamon (½ teaspoon), and cardamom (½ teaspoon). Coat the chicken evenly with the spices.

5Pour in the diced tomatoes, coconut milk, and chicken broth (½ cup). Stir well to combine.

6Bring the mixture to a simmer, then reduce the heat to low and cover. Let it cook for about 25-30 minutes, stirring occasionally.

7Sprinkle garam masala (½ teaspoon) over the curry and stir to incorporate.

8Serve the Sacrament Chicken Curry hot over steamed rice, garnished with fresh cilantro leaves.

9Enjoy this divine and aromatic curry with your loved ones!