Chicken Curry

Ingredients

• Chicken thighs800 g
• Red onion2 pcs
• Garlic4 cloves
• Fresh ginger20 g
• Canned peeled tomatoes400 g
• Coconut milk400 ml
• Curry powder2 tbsp
• Ground turmeric1 tsp
• Ground cumin1 tsp
• Sunflower oil3 tbsp
• Long-grain rice300 g
• Salt1 pinch
• Pepper1 pinch
• Fresh cilantro15 g

Instructions

1. 1

   Cut 800 g of chicken thighs into 3-4 cm pieces. Dice 2 onions finely. Mince 4 cloves of garlic. Peel and grate 20 g of fresh ginger (use a fine grater or the edge of a spoon to peel).

2. 2

   Heat 3 tablespoons of oil in a large pot or deep pan over medium heat. Add onions and cook 6 minutes, stirring occasionally, until soft and turning golden.

   Tip: Do not rush the onions. Properly softened onions are the foundation of a good curry - they melt into the sauce.

3. 3

   Add garlic and ginger. Stir for 1 minute. Add 2 tablespoons of curry powder, 1 teaspoon of turmeric and 1 teaspoon of cumin. Stir constantly for 1 minute until the spices are fragrant and toasted.

   Tip: Toasting spices in oil is called blooming - it releases their essential oils and deepens the flavor dramatically.

4. 4

   Add chicken pieces. Stir to coat in the spice mixture. Cook 5 minutes, turning pieces until they are sealed (white on the outside) on all sides.

5. 5

   Add 400 g of canned tomatoes and 400 ml of coconut milk. Stir well. Season with a pinch of salt and a pinch of pepper. Bring to a gentle boil.

6. 6

   Reduce heat to low. Simmer uncovered for 25 minutes, stirring every 5 minutes, until chicken is cooked through and sauce has thickened.

   Tip: The sauce should coat the back of a spoon. If too thin, simmer 5-10 minutes more. If too thick, add a splash of water.

7. 7

   While the curry simmers, rinse 300 g of rice in a sieve until the water runs almost clear. Put it in a small pot with 450 ml of water and a pinch of salt. Bring to a boil, cover, and cook on the lowest heat for 14 minutes. Do not lift the lid.

   Tip: The steam under the lid cooks the grains. Lifting it lets the steam out and the bottom can catch.

8. 8

   Take the pot off the heat and leave the lid on for 10 minutes. Fluff the rice with a fork. Taste the curry and add salt if it needs it. Spoon the rice into bowls, ladle the curry over, and finish with 15 g of cilantro.