Step-by-Step Instructions

1. 1.Heat Pot & Prep Chicken

   Place a large Dutch oven on the stove over high heat. Season the chicken thighs generously on both sides with salt.

2. 2.Sear the Chicken

   Add about 3 tablespoons of neutral oil to the hot pot. Carefully place the chicken thighs in the pot and sear for 3-4 minutes on the first side until a nice crust forms.

3. 3.Create Aromatic Base

   While the chicken sears, roughly chop the onion and add it to a food processor. Slice the ginger into coins (no need to peel) and add it to the processor along with the garlic cloves. Pulse for about 20 seconds until a coarse paste forms.

4. 4.Finish Cooking Chicken

   Flip the chicken thighs. They should be about 70-75% cooked through. Cook for another 2-3 minutes on the second side until about 90% cooked. Remove the chicken from the pot and set aside on a tray to rest.

5. 5.Sauté Aromatic Base

   Add the onion-ginger-garlic paste to the hot pot with the chicken drippings. Add a strong pinch of salt (at least 1 tsp). Sauté over high heat for about 2 minutes, using a wooden spoon to scrape up any browned bits from the bottom of the pot, until the vegetables are softened and fragrant.

6. 6.Bloom Spices

   Add the curry spice blend (curry powder, chili powder, cumin, turmeric, garam masala, cayenne) and tomato paste to the pot. Stir constantly and fry for about 30 seconds until fragrant.

7. 7.Build and Simmer the Sauce

   Deglaze the pot by adding the water and tomato puree. Stir everything to combine, then bring to a full simmer. Cover with a lid and cook for 3-4 minutes to fully tenderize the vegetables. Stir at least once during this time.

8. 8.Chop the Chicken

   While the sauce simmers, give the rested chicken thighs a quick, rustic chop into bite-sized pieces (about 3/4 inch or 2cm).

9. 9.Combine & Finish

   Add the chopped chicken and any accumulated juices back into the simmering sauce. Add a pinch of salt and a small pinch of sugar. Stir in a large handful of fresh baby spinach, the frozen peas, and the heavy cream.

10. 10.Final Simmer

    Stir to combine until the spinach begins to wilt. Place the lid back on the pot and let it cook for another minute over medium heat to wilt the spinach completely and heat the peas through.

11. 11.Serve

    Taste the curry and adjust for salt if needed. Serve hot over basmati rice, topped with fresh cilantro, and with a side of toasted naan.