Curry Up and Crunch
Indian-Style Spicy Chicken Curry Served Over Rice with Roasted Peanut Garnish
45 minutes
Serves 4
DinnerIndianGluten-freeDairy-freeShellfish-freeSoy-free
Herb's take
Tonight, we tap into Indian inspiration for a vibrant curry where aromatic spices meet the nutty crunch of roasted peanuts. Along the way, you'll master blooming spices and balancing flavors for a curry that's anything but one-note.
Equipment needed
- Dutch oven or heavy-bottomed pot
Ingredients
Yield
4
Instructions
- 01Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
- 02Add the garlic and ginger, stirring constantly, for 1 minute until fragrant.
- 03Sprinkle in the curry powder, cumin, and red pepper flakes. Stir constantly for 45 seconds to bloom the spices.
- 04Add the chicken pieces and stir to coat them well with the spice mixture. Cook for 3 minutes until chicken is just opaque on the outside.
- 05Stir in the tomato paste and cook for 1 minute to caramelize its sugars and deepen its color.
- 06Pour in the diced tomatoes with their juices and the chicken broth. Bring to a simmer, scraping up any browned bits from the bottom.
- 07Add the coconut milk and salt. Stir well, bring to a gentle simmer, and cover. Cook for 15 minutes, stirring once halfway through.
- 08Remove the lid and simmer uncovered for 5-7 minutes more until the sauce thickens slightly and chicken is fully cooked.
- 09Stir in the fresh lime juice.
- 10Taste and adjust seasoning with more salt if needed.
- 11To serve, spoon the curry over bowls of basmati rice. Sprinkle generously with chopped roasted peanuts and cilantro.
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