Chicken Coconut Curry

Step 1: Prep the Chicken

Debone the chicken thighs, keeping the skin on. Cut each thigh in half and season with salt. For best results, let it dry brine in the fridge overnight to help the skin get crispier.

Step 2: Sear the Chicken

In a wok or large pan over medium-high heat, place the chicken thighs skin-side down. Sear until the skin is nice and crispy. Flip and cook for another few minutes until mostly cooked through. Remove the chicken from the pan and set aside.

Step 3: Sauté Aromatics

To the rendered chicken fat in the pan, add 1 tbsp of ghee. Add the sliced onion and fry for about 3 minutes until browned. Add the ginger-garlic paste and cook for another 2 minutes, stirring, until it caramelizes.

Step 4: Build the Sauce

Sprinkle in the garam masala and toast for about 1 minute until fragrant. Pour in the canned tomatoes and the coconut milk. Stir everything together to combine.

Step 5: Simmer and Finish

Bring the sauce to a simmer and let it cook and reduce for about 10 minutes, until it has thickened. While the sauce simmers, chop the cooked chicken into bite-sized pieces. Add the chopped chicken back into the thickened curry and cook for another 2 minutes to heat through.

Step 6: Serve

Serve the chicken coconut curry over a bed of cooked jasmine rice. Garnish generously with fresh cilantro leaves.

• For extra crispy skin, dry brine the chicken thighs with salt in the fridge overnight.

• Build layers of flavor by thoroughly browning the onions, caramelizing the ginger-garlic paste, and toasting the spices before adding liquids.

• Use the rendered fat from the chicken skin to cook the onions and aromatics for added depth of flavor.