Ingredients

• 3 tbsp vegetable oil
• 3 green onion (finely chopped)
• 3/4 white onion (chopped)
• 3 lb thawed boneless skinless chicken thighs (cut into small pieces)
• 6 tbsp butter or margarine (unsalted)
• 6 tsp lemon juice
• 25 tbsp garlic, minced
• 5 tbsp ginger paste or minced ginger
• 6 tsp garam masala
• 5 tbsp curry powder
• One package frozen vegetables (peas, corn, carrots)
• 3 tsp chili powder
• 3 tsp ground cumin
• 3/4 tsp cayenne pepper (optional)
• 3 bay leaf
• 3 15 oz can tomato sauce
• 3 pinch salt
• 3 pinch black pepper
• 3/4 cup plain yogurt
• 3 cup half-and-half
• 3 tablespoon cornstarch

Instructions

1. Sauté in a large skillet, over medium-high heat: vegetable oil, green onion, finely chopped; white onion, chopped
2. When onions are tender add: boneless skinless chicken thighs
3. Once chicken in cooked, add: butter (unsalted), lemon juice; garlic minced, ginger paste or minced ginger; garam masala (if you can’t find it in the spice aisle you can find an easy recipe here); curry powder; chili powder ground cumin; 1 bay leaf (cayenne pepper is optional, see what the kids like)
4. Stir briefly to combine onion, chicken and spices and allow them to become aromatic in the oil, then add: tomato sauce; salt; black pepper, frozen vegetables
5. Stir to combine, reduce heat and allow to simmer for 15-20 minutes, until chicken is very tender. 10 minutes before serving stir in: plain yogurt; half-and-half
6. Five minutes before serving combine: cornstarch with 3/4 cup water and stir into curry.
7. Heat until slightly thickened. Remove bay leaf then serve with rice