15 Minute Weeknight Chicken Curry

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Use chicken thighs over breasts for more flavor and to prevent drying out.

• A food processor quickly creates a tender aromatic base, saving prep time.

• Pre-peeled garlic is convenient but has a shorter shelf life and can become acrid.

• Use a wooden spoon to scrape up browned bits (fond) from the bottom of the pot to add flavor.

• Spinach and frozen peas are excellent quick-cooking vegetables for weeknight meals.

• Toasting store-bought naan significantly improves its texture and eating experience.

• Frozen basmati rice offers a quick and tasty alternative to instant rice.

• Adjust cayenne pepper to your preferred spice level.

• Experiment with different quick-cooking vegetables like chopped bell peppers or green beans.