Step-by-Step Instructions

1. 1.Heat Dutch Oven

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

2. 2.Season Chicken

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

3. 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.

4. 4.Flip Chicken

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

5. 5.Remove Chicken

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

6. 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.

7. 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).

8. 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.

9. 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.

10. 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.

11. 11.Add Liquids

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

12. 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.

13. 13.Chop Chicken

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

14. 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.

15. 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.

16. 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.

17. 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.

18. 18.Taste and Adjust

    Taste the curry for salt level and adjust if necessary.

19. 19.Prepare Rice

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

20. 20.Prepare Naan

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

21. 21.Serve

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