Quick & Easy Indian Dinner
This recipe is a version of a super quick Indian-inspired dish that I make at home. It's packed with flavor and only takes about 15-17 minutes to make.
Ingredients
- 2 lbs boneless skinless chicken thighs, 1kg
- 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
- 15 g curry powder, 2.5Tbsp
- 5 g chili powder, 2tsp
- 5 g cumin, 1 3/4tsp
- 5 g turmeric, 1 3/4 tsp
- 15 g garam masala, 2.5Tbsp
- 1-2 g cayenne, 1-1.5tsp
- 25 g tomato paste, 1.5Tbsp
- 300 g water, 1 1/3c
- 400 g tomato puree, 1/2 of a 28oz can, 14oz
- Sugar
- XL handful baby spinach, 1 bag
- 50-75 g frozen peas, 1/2c
- 30-40 g heavy cream, 1/8-1/4c
Instructions
- Preheat large heavy bottomed pot over high heat.
- Season chicken on both sides with salt.
- 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.
- While the chicken cooks, add onion, ginger, and garlic to a food processor. Process until broken down into paste.
- Once chicken is cooked, remove it from pot and place on plate/tray.
- 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.
- After chicken rests, cut into bite sized pieces.
- Add chopped chicken and its juices back into the pot. Stir and bring to a simmer. Add pinch of salt and pinch sugar.
- Stir in spinach, peas, and cream, cover and cook for about 1min over medium heat.
- Taste for seasoning and adjust if needed. Serve over rice.
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