Indian-Inspired Chicken and Vegetable Curry

Step 1: Prepare Dutch Oven and Chicken

Place a 6.5-quart Dutch oven on the stove and bring it up to high heat. Season 2 lbs (1 kg) of boneless, skinless chicken thighs generously with salt on both sides.

Step 2: Sear Chicken Thighs

Add 3 tablespoons of neutral oil to the hot Dutch oven. Load in the chicken thighs, laying them on what used to be the skin side for a better sear. Sear for 3-4 minutes on the first side.

Step 3: Prepare Aromatic Base

While the chicken sears, grab a food processor. Chop 1 medium white onion into large rustic chunks. Slice 2-3 inches (5-7 cm) of ginger into coins (no need to peel). Add 5-7 large peeled garlic cloves. Process for about 20 seconds until a paste forms.

Step 4: Finish Searing Chicken

Flip the chicken thighs and let them finish cooking through for another 2-3 minutes. They should be about 90% done. Remove the cooked chicken from the pot and place it on a sheet tray to rest.

Step 5: Cook Aromatic Paste and Spices

Add the onion-ginger-garlic paste to the Dutch oven, along with at least 1 teaspoon of salt. Using a wooden spoon, stir to combine and scrape up any browned chicken bits from the bottom of the pot. Cook for 2 minutes over high heat until softened and fried. Add 15g curry powder, 5g chili powder, 5g cumin, 5g turmeric, 15g garam masala, and 1-2g cayenne pepper. Add 25g tomato paste. Stir everything to combine and let it fry up and bloom for 30 seconds.

Step 6: Simmer Sauce Base

Add 300g (about 1.5 cups) of water and 1/2 can (14 oz) of tomato puree. Stir to get everything mixed up and bring it to a full, ripping simmer. Cover with the lid and let it cook for 3-4 minutes, stirring at least once, until the vegetable base is fully softened and the tomatoes and spices are integrated.

Step 7: Chop Chicken

While the sauce simmers, chop the seared chicken thighs into approximately 2cm (3/4 inch) pieces. Scrape the chopped chicken and any accumulated juices back onto the resting tray.

Step 8: Combine and Finish Curry

Add all of the chopped chicken thighs and their juices back into the pot with the simmering sauce. Stir to combine and bring the whole pot back to a simmer over medium-high heat. Add 3-5g of salt and a small pinch of sugar to balance the tartness of the tomatoes. Add an extra-large handful of fresh baby spinach and 50-75g (about 1/2 cup) of frozen peas. Stir everything to combine. Pop on the lid and let it cook for another minute or so over medium heat to wilt the spinach and thaw the peas.

Step 9: Taste and Serve

Give the curry a taste for salt level and adjust if necessary. It should be bright but not overly salty. To serve, place a few large spoonfuls of the curry over a bed of microwaved frozen basmati rice (cook 1 cup for 60-90 seconds). Garnish with fresh cilantro. For an extra touch, toast store-bought naan in a toaster for 60 seconds until crispy.

• Use a food processor to quickly prepare the aromatic base of onion, ginger, and garlic.

• Don't peel ginger when it's going to be pureed in a food processor.

• Pre-peeled garlic is convenient for speed, but note it can taste acrid after about a week.

• Toast store-bought naan in a toaster for 60 seconds to improve its texture and flavor significantly.

• Adjust the amount of cayenne pepper based on your preferred spice level.