Arabic Chicken Curry
boneless skinless thighs
a white onion (find one with as little green as possible on it)
8oz can of Tomato sauce (the no salt added kind if they have it)
make sure you get tomato sauce, not tomato paste.
Three or four lemons.
chop up half of the onion finely with your choppy thingy. (you can do the whole onion if it's a small to medium onion)
Remove one clove of garlic from the whole-garlic, peel the dry skin off, and then chop it finely with the choppy thingy.
Open the chicken package, and get a bowl. Rub curry into the chicken on all sides with your finger, place chicken in the bowl temporarily, set aside.
Make lemon juice from the lemons. Set aside.
coat the bottom of a large pot with a small amount of olive oil.
Sprinkle the onions and the garlic on the bottom of the pan.
Heat the pan on high until stuff starts sizzling, then turn the heat down until it's only moderately sizzling. You don't want to burn or brown the garlic too much.
After about two minutes of sizzling and you can smell the nice aroma, pick up the chicken from the bowl and place it into the pot over the onion and garlic. Let it cook for a few minutes until the outer layer is cooked, then flip each piece over and cook the other side for a few minutes, frying it in the oil/garlic/onion to seal in the flavor.
Empty the can of tomato sauce in the pot.
using the empty tomato can, Add 1 1/2 cans of water into the pot as well.
Add the lemon juice.
Sprinkle pepper on everything. Agitate a bit with a wooden/plastic spoon to even things out.
Wait for the mixture to come to a gentle boil, set temperature on very low, cover pot, let simmer for 40 minutes. Voila!
Tip: I buy the smallest package available (also the cheapest) and have 1 chicken thigh for six meals