Somewhere my grandma is rolling her eyes

This is one of those recipes that’s been passed down through generations — my grandma made it, my mom made it, and now I make it… except I ditched the bone-in chicken and the third-degree finger burns.

Ingredients:

3 lbs boneless, skinless chicken thighs(cut into ~½-inch pieces)

2–3 large onions, diced

3 Tbsp garlic, minced

½–¾ cup oil (don’t be scared, it’s meant to be oily)

1 Tbsp coriander

1 Tbsp cumin

1 Tbsp turmeric

1 Tbsp paprika

½ Tbsp black pepper

Salt, to taste (and then some)

1 28-oz can stewed tomatoes

1 head cauliflower, cut into florets

Optional: 1 small container plain Greek yogurt (for mellowing, added at the end) Fresh cilantro, for garnish

Directions:

Fry the onions and garlic in oil until soft and fragrant. Add the chicken pieces to a large pot, then toss in the fried onions and garlic. Add all seasonings (coriander, cumin, turmeric, paprika, pepper, and plenty of salt). Mix well. Add the stewed tomatoes and cauliflower, coat everything in the seasoning-onion mixture. Pour in just enough water to see it simmer. Simmer covered for 2–3 hours, then uncover and simmer for the last hour to thicken the liquid. Optional: Stir in Greek yogurt after simmering for a creamier finish. Garnish with fresh cilantro and plate up.

Pro Tip: The longer it simmers, the better it gets. Just like family drama.