Chicken 65 Curry - cooking recipe

Ingredients

2 tablespoons oil
4 chicken thighs
1 medium onion, chopped
2 garlic cloves, chopped
1/3 cup dried curry leaves (use fresh leaves instead, if you can find them)
1 teaspoon cayenne
3/4 cup ketchup
3/4 cup chicken broth

Preparation

1. Heat oil in a heavy skillet (I use cast iron) over medium-high heat. Pat chicken thighs with paper towel to dry before adding to skillet. Brown on both sides, flipping only once. Set aside.
2. Reduce heat to medium-low and add chopped onions to skillet. Cook for 10 minutes, until soft and golden. Add garlic and continue cooking for 2 minutes. Add cayenne and curry leaves, and saute for 1 minute. Return chicken to skillet, and add ketchup and chicken broth. Simmer uncovered for 20 minutes or more, until chicken is cooked and tender, and sauce has thickened.