Step-by-Step Instructions

1. 1.Heat Dutch Oven

   Place a 6.5-quart Dutch oven on the stove and bring it up over high heat.

2. 2.Season Chicken

   Season both sides of the boneless, skinless chicken thighs with a generous pinch of salt. Toss to combine.

3. 3.Sear Chicken (Side 1)

   Add neutral oil to the hot Dutch oven. Place the seasoned chicken thighs, skin-side down (if applicable), into the pot and sear for 3-4 minutes.

4. 4.Prepare Aromatic Base

   Grab a food processor for the aromatic base.

5. 5.Chop Onion

   Chop and peel one medium white onion, then cut it into large rustic chunks and add to the food processor.

6. 6.Slice Ginger

   Slice 2-3 inches (5-7 cm) of ginger into coins and add to the food processor (no need to peel if it will be pureed).

7. 7.Add Garlic

   Add 5-7 large peeled garlic cloves to the food processor.

8. 8.Process Aromatics

   Secure the lid and process the vegetables for about 20 seconds until they are broken down into a paste.

9. 9.Sear Chicken (Side 2)

   Flip the chicken thighs and cook for another 2-3 minutes, until about 90% cooked through and nicely browned on both sides (total cooking time 6-7 minutes).

10. 10.Rest Chicken

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

11. 11.Sauté Aromatics

    Add the processed onion, ginger, and garlic paste to the pot with the remaining chicken fat and a strong pinch of salt (at least a teaspoon). Stir with a wooden spoon to deglaze the bottom of the pot.

12. 12.Cook Aromatics

    Continue frying the aromatic paste over high heat for 2 minutes until softened and fried.

13. 13.Add Spices

    Add 15g curry powder, 5g chili powder, 5g cumin, 5g turmeric, 15g garam masala, and 1-2g cayenne pepper to the pot.

14. 14.Bloom Spices & Tomato Paste

    Add 25g of tomato paste to the pot. Stir everything to combine and let it fry up and bloom for about 30 seconds.

15. 15.Add Liquids

    Pour in roughly 300g (1.5 cups) of water and half a can (14 oz) of tomato puree. Stir to mix everything.

16. 16.Simmer Sauce

    Bring the sauce to a full, ripping simmer. Cover with a lid and cook for 3-4 minutes, stirring at least once, to fully tenderize the aromatic vegetables.

17. 17.Chop Chicken

    While the sauce simmers, transfer the seared chicken thighs to a cutting board and chop them into roughly 3/4-inch pieces. Return the chopped chicken and any accumulated juices to the sheet tray.

18. 18.Combine Chicken and Sauce

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

19. 19.Season Sauce

    Add a nice pinch of salt (3-5g) and a small pinch of sugar to the curry to balance the flavors.

20. 20.Add Spinach

    Add an extra-large handful of fresh baby spinach to the pot.

21. 21.Add Peas

    Add 50-75g (about 0.5 cup) of frozen peas to the pot.

22. 22.Add Heavy Cream

    Pour in roughly 30-40g (about 0.25 cup) of heavy cream.

23. 23.Finish Cooking

    Stir everything to combine. Pop on the lid and cook for another minute over medium heat until the spinach is wilted and the peas are thawed.

24. 24.Adjust Seasoning

    Taste the curry and adjust the salt level as needed.

25. 25.Prepare Rice

    Place about 1 cup of frozen Indian Basmati rice into a microwave-safe bowl and microwave for 60-90 seconds until heated through.

26. 26.Prepare Naan

    Toast store-bought naan bread in a toaster for about 60 seconds until warm and crispy.

27. 27.Serve

    Ladle a few large spoonfuls of the chicken curry over the prepared rice. Garnish with fresh cilantro. Serve immediately with toasted naan bread.