Ep. 12 | Curry Chicken

Cosmic Chicken Curry

Ingredients:

For the Chicken Curry:

• 500g free-range chicken thigh fillets, boneless and skinless
• Salt to taste
• 2 tablespoons virgin olive oil
• 1 tablespoon clarified butter (ghee)
• 2 shallots, finely chopped
• 4 cloves of garlic, minced
• 2 tablespoons fresh ginger, minced
• 1 tablespoon lemongrass, finely chopped
• 2 kaffir lime leaves
• 2 tablespoons Garam Masala
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon sweet smoked paprika
• 1 tablespoon turmeric powder
• 1 teaspoon ground cinnamon
• 1 teaspoon cayenne pepper (or to taste)
• 2 red bell peppers, diced
• 2 ripe tomatoes, diced
• 1 medium carrot, finely diced
• 400 ml full-fat coconut milk
• 2 tablespoons honey
• 1 tablespoon tamarind paste
• Fresh coriander leaves, for garnish
• 2 cups basmati rice
• Edible flowers for garnish (optional)

For the Ultimate Curry Paste (a twist):

• 1 medium-sized red onion
• 1 medium-sized white onion
• 2 cloves of garlic
• Thumb-sized piece of ginger
• 1 stalk of lemongrass
• 2 red chilies
• 1 tablespoon tomato paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon black peppercorns
• 1 teaspoon turmeric
• 2 tablespoons of peanut butter
• 2 tablespoons of olive oil

Instructions:

1. Preparing the Ultimate Curry Paste: Toast cumin seeds, coriander seeds, and black peppercorns in a dry pan until fragrant. Let cool. In a food processor, combine all the curry paste ingredients along with the toasted spices. Blend until smooth.
2. Season chicken thighs with salt. Heat olive oil and ghee in a large pan over medium heat. Sear chicken on all sides until browned. Remove and set aside.
3. In the same pan, sauté shallots, garlic, ginger, lemongrass, and kaffir lime leaves until shallots are translucent.
4. Add the prepared curry paste, stirring well. Cook for 2-3 minutes until fragrant.
5. Stir in Garam Masala, ground cumin, coriander, paprika, turmeric, cinnamon, and cayenne pepper until well combined with the curry paste.
6. Mix in diced bell peppers, tomatoes, and carrot. Cook for 5 minutes until vegetables start to soften.
7. Return the chicken to the pan. Pour in coconut milk, add honey and tamarind paste. Stir well.
8. Cover and simmer for 20-25 minutes until chicken is tender and flavors have melded. Add water or chicken stock if the curry is too thick.
9. While curry simmers, cook basmati rice according to package instructions.
10. Taste curry and adjust seasoning as needed before serving.
11. Garnish with fresh coriander leaves and edible flowers, if using. Serve alongside cooked basmati rice. Enjoy your cosmic culinary journey!