Indian Inspired Chicken and Vegetable Curry

Step 1: Heat Dutch Oven

Place a 6.5-quart Dutch oven on the stove over high heat.

Step 2: Season Chicken

Season 2 lbs (1 kg) of boneless, skinless chicken thighs generously with salt on both sides.

Step 3: Sear Chicken

Add 3 tablespoons of neutral oil to the hot Dutch oven. Place the seasoned chicken thighs in the hot oil, skin-side down if applicable, and sear for 3-4 minutes on the first side until nicely browned.

Step 4: Flip Chicken

Flip the chicken thighs and continue cooking for another 2-3 minutes until about 90% cooked through.

Step 5: Remove Chicken

Remove the chicken thighs from the pot and place them on a sheet tray to rest, reserving any accumulated juices.

Step 6: Prepare Aromatic Base

In a food processor, combine 1 medium white onion (chopped into large rustic chunks), 2-3 inches (5-7 cm) of sliced ginger (no need to peel), and 5-7 large garlic cloves. Process for about 20 seconds until a paste forms.

Step 7: Add Aromatics to Pot

Add the processed onion, ginger, and garlic paste to the Dutch oven with the remaining chicken fat and browned bits. Add a strong pinch of salt (about 1 tsp).

Step 8: Cook Aromatics

Stir the aromatic paste with a wooden spoon, scraping up any browned bits from the bottom of the pot. Cook over high heat for 2 minutes until softened and fragrant.

Step 9: Add Spices and Tomato Paste

Add 15g curry powder, 5g chili powder, 5g cumin, 5g turmeric, 15g garam masala, and 1-2g cayenne pepper (adjust to taste) to the pot. Add 25g (a large spoonful) of tomato paste.

Step 10: Bloom Spices

Stir everything to combine and fry for 30 seconds to bloom the spices until fragrant and glazing the bottom of the pot.

Step 11: Add Liquids

Pour in 300g (1.5 cups) of water and 1/2 can (14 oz) of tomato puree. Stir to combine.

Step 12: Simmer Sauce

Bring the sauce to a full, ripping simmer over medium-high heat. Cover with a lid and cook for 3-4 minutes, stirring at least once, until the vegetable base is fully softened and the flavors are integrated.

Step 13: Chop Chicken

While the sauce simmers, chop the seared chicken thighs into 3/4 inch (2cm) pieces.

Step 14: Add Chicken to Sauce

Add the chopped chicken and any accumulated juices back into the simmering sauce. Stir to combine and bring the pot back to a simmer over medium-high heat.

Step 15: Season Sauce

Add a nice pinch of salt (3-5g) and a small pinch of sugar to the sauce to balance the tartness of the tomatoes.

Step 16: Add Vegetables and Cream

Add an extra-large handful of fresh baby spinach, 50-75g (1/2 cup) of frozen peas, and 30-40g (1/4 cup) of heavy cream to the pot.

Step 17: Wilt Vegetables

Stir everything to combine. Cover with a lid and cook for another minute or so over medium heat until the spinach is wilted and the peas are no longer frozen.

Step 18: Taste and Adjust

Taste the curry for salt level and adjust if necessary.

Step 19: Prepare Rice

Microwave a cup of frozen Indian Basmati rice for 60-90 seconds.

Step 20: Prepare Naan

Toast store-bought naan in a toaster for 60 seconds until crispy.

Step 21: Serve

Place a few large spoonfuls of the chicken curry over the microwaved rice. Garnish with fresh cilantro. Serve with toasted naan.

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

• Use a food processor for aromatics to save time and ensure quick cooking.

• Don't peel ginger if pureeing it.

• Deglaze the pot with the aromatic paste to incorporate flavorful browned bits.

• Taste for salt at the end and adjust as needed.

• Use frozen basmati rice and a toaster for naan for quick carb sides.