▪This recipe is a version of a super quick Indian-inspired dish that I make at home. It's packed with flavor and only takes about 15-17 minutes to make. Get $30 off your first order + free shipping when you go to http://www.drinktrade.com/brian.

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--RECIPE--
▪2lbs/1kg boneless skinless chicken thighs
▪salt
▪Neutral oil (i’m using light olive oil)
▪1 medium white onion, cut into chunks
▪2-3”/5-7cm ginger, cut into coins
▪5-7 garlic cloves
▪15g or 2.5Tbsp curry powder
▪5g or 2tsp chili powder
▪5g or 1 3/4tsp cumin
▪5g or 1 ¾ tsp turmeric
▪15g or 2.5Tbsp garam masala
▪1-2g or 1-1.5tsp cayenne
▪25g or 1.5Tbsp tomato paste
▪300g or 1 1/3c water
▪400g or 14oz tomato puree (½ of a 28oz can)
▪Sugar
▪XL handful baby spinach (1 bag)
▪50-75g or 1/2c frozen peas
▪30-40g or ⅛-1/4c heavy cream

Preheat large heavy bottomed pot over high heat. Season chicken on both sides with salt. Add a couple of glugs of oil followed by chicken. Allow to sear for 3-4min on the first side. Flip and continue to cook for 2-3 minutes on side 2. Remove from pot and place on plate/tray. After it rests, cut into bite sized pieces.

While the chicken cooks, add onion, ginger, and garlic to a food processor. Process until broken down into paste. Add paste to chicken pot followed by pinch of salt (after the chicken is removed from pot). Stir and scrape up chicken bits with wooden spoon. Continue to cook for about 2 minutes. Add curry spices and tomato paste. Stir to combine and allow to bloom for 30 sec. Stir in water and tomato puree. Cover and cook for 3-4 minutes, stirring at least once during that time.

Add chopped chicken and its juices. Stir and bring to a simmer. Add pinch of salt and pinch sugar. Stir in spinach, peas, and cream, cover and cook for about 1min over medium heat. Taste for seasoning.

Serve over rice. I usually use frozen for quick weeknight meals.


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CHAPTERS
0:00 Intro
0:15 Starting the chicken
1:05 Prepping the base
2:04 Checking the chicken and cooking the base
4:08 The add-ins
5:27 Drinking a nice cup of coffee (ad)
6:34 Finishing the dish and serving it up
8:34 Let’s eat this thing


#weeknighting #curry #indianfood
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