Quick & Easy Indian Dinner

RECIPE

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▪2lbs/1kg boneless skinless chicken thighs
▪salt
▪Neutral oil (i’m using light olive oil)
▪1 medium white onion, cut into chunks
▪2-3”/5-7cm ginger, cut into coins
▪5-7 garlic cloves
▪15g or 2.5Tbsp curry powder
▪5g or 2tsp chili powder
▪5g or 1 3/4tsp cumin
▪5g or 1 ¾ tsp turmeric
▪15g or 2.5Tbsp garam masala
▪1-2g or 1-1.5tsp cayenne
▪25g or 1.5Tbsp tomato paste
▪300g or 1 1/3c water
▪400g or 14oz tomato puree (½ of a 28oz can)
▪Sugar
▪XL handful baby spinach (1 bag)
▪50-75g or 1/2c frozen peas
▪30-40g or ⅛-1/4c heavy cream

1. Preheat large heavy bottomed pot over high heat.

2. Season chicken on both sides with salt.

3. Add a couple of glugs of oil to preheated pot followed by chicken. Allow to sear for 3-4min on the first side. Flip and continue to cook for 2-3 minutes on side 2.

4. While the chicken cooks, add onion, ginger, and garlic to a food processor. Process until broken down into paste.

5. Once chicken is cooked, remove it from pot and place on plate/tray.

6. After chicken is removed, add paste to chicken pot followed by pinch of salt. Stir and scrape up chicken bits with wooden spoon. Continue to cook for about 2 minutes. Add curry spices and tomato paste. Stir to combine and allow to bloom for 30 sec. Stir in water and tomato puree. Cover and cook for 3-4 minutes, stirring at least once during that time.

7. After chicken rests, cut into bite sized pieces.

8. Add chopped chicken and its juices back into the pot. Stir and bring to a simmer. Add pinch of salt and pinch sugar.

9. Stir in spinach, peas, and cream, cover and cook for about 1min over medium heat.

10. Taste for seasoning and adjust if needed. Serve over rice.