Step-by-Step Instructions

1. 1.Heat the Pot and Season Chicken

   Place a 6.5-quart Dutch oven on the stove and bring it up to high heat. Season both sides of the 1kg boneless, skinless chicken thighs with a generous pinch of salt.

2. 2.Sear Chicken Thighs

   Add 3 tablespoons of neutral oil to the hot Dutch oven. Place the seasoned chicken thighs into the pot, skin-side down if applicable, and sear for 3-4 minutes until nicely browned. Flip the thighs and cook for another 2-3 minutes until about 90% cooked through. Remove the chicken to a sheet tray to rest, reserving any juices.

3. 3.Prepare Aromatic Base

   While the chicken sears, coarsely chop 1 medium white onion, 5-7 cm of ginger (no need to peel), and 5-7 large peeled garlic cloves. Place these into a food processor and blend for about 20 seconds until they form a coarse paste.

4. 4.Cook Aromatic Base and Spices

   Add the onion, ginger, and garlic paste to the Dutch oven with the remaining chicken fat and fond. Add a strong pinch of salt (about 1 teaspoon). Stir with a wooden spoon, scraping up any browned bits from the bottom of the pot. Fry over high heat for 2 minutes until softened and fragrant. Add 15g curry powder, 5g chili powder, 5g cumin, 5g turmeric, 15g garam masala, and 1-2g cayenne pepper (adjust to taste). Add 25g tomato paste. Stir everything to combine and fry for 30 seconds until fragrant and slightly darkened.

5. 5.Add Liquids and Simmer

   Pour in 300g of water and 397g (14oz) of tomato puree. Stir to combine and bring the mixture to a full, ripping simmer. Cover the pot with a lid and cook for 3-4 minutes, stirring at least once, to allow the vegetables to fully tenderize and the flavors to integrate.

6. 6.Chop Chicken

   While the sauce simmers, chop the seared chicken thighs into 2cm (3/4 inch) bite-sized pieces. Transfer the chopped chicken and any accumulated juices back to the resting tray.

7. 7.Combine Chicken and Vegetables with Sauce

   Add the chopped chicken and its juices to the simmering sauce. Stir to combine and bring the pot back to a simmer over medium-high heat. Add a nice pinch of salt (3-5g) and a small pinch of sugar to balance the flavors. Stir in an extra-large handful of fresh baby spinach and 50-75g of frozen peas. Pour in 30-40g of heavy cream. Stir everything to combine, then cover and cook for another minute over medium heat until the spinach is wilted and the peas are heated through.

8. 8.Taste and Adjust Seasoning

   Remove the lid and taste the curry for salt level. Adjust as needed to ensure the flavors are bright and well-balanced.

9. 9.Prepare Rice and Naan

   Microwave 1 cup of frozen Indian Basmati rice for 60-90 seconds. Toast store-bought naan in a toaster for about 60 seconds until crispy and pliable.

10. 10.Serve

    Spoon a few large spoonfuls of the chicken curry over the hot basmati rice. Garnish with fresh cilantro. Serve immediately with the toasted naan.