Equipment
Ingredients
Chicken
- 600 g boneless skinless chicken thighs, diced into 3cm pieces
Aromatics and Produce
- 150 g yellow onion, finely diced
- 15 g garlic, minced
- 15 g ginger, peeled and minced
- 30 g fresh coriander, stalks finely chopped, leaves roughly chopped and reserved
Sauce and Liquids
- 250 ml tomato puree
- 100 ml water
- 30 ml neutral oil
Spices
- 5 g cumin powder
- 5 g coriander powder
- 3 g turmeric powder
- 3 g garam masala
- 5 g fine sea salt
Nutrition (per serving)
Method
Cut the chicken thighs into bite-sized pieces, ensuring they are uniform in size for even cooking. Season lightly with a pinch of the measured salt.
Heat the neutral oil in a large skillet over medium heat. Add the finely diced yellow onions and cook until softened and golden brown around the edges.
Stir in the minced garlic, minced ginger, and the finely chopped coriander stalks. Cook continuously until the raw garlic aroma dissipates.
Add the cumin powder, coriander powder, turmeric powder, garam masala, and remaining salt to the pan. Stir vigorously to toast the spices in the residual oil.
Increase the heat slightly to medium-high and add the diced chicken to the skillet. Toss well to coat the meat in the spice mixture and sear until the exterior is browned.
Pour in the tomato puree and water, scraping up any browned bits from the bottom of the pan. Reduce the heat to low, cover, and simmer gently until the chicken reaches an internal temperature of 74°C or 165°F.
Remove the skillet from the heat. Fold in the roughly chopped fresh coriander leaves, reserving a small pinch. Let the dish rest briefly to allow the flavors to meld before serving.
Chef's Notes
- Never throw away your fresh coriander stalks. They hold immense flavor and should be treated as an aromatic base alongside garlic and ginger, whereas the delicate leaves are best reserved for finishing.
- Allowing the dry spices to toast briefly in the hot oil before adding wet ingredients is a crucial technique known as blooming. It draws out the essential oils and significantly deepens the final flavor profile.
- Using chicken thighs instead of breasts provides built-in insurance against overcooking. The slightly higher fat content ensures the meat remains succulent even if it simmers slightly longer than strictly necessary.
- Always remember to scrape the bottom of the skillet immediately after adding the tomato puree. Those browned bits, known as fond, dissolve into the sauce and provide a savory backbone.
Storage
Refrigerator: 3 days — Store in an airtight container. The flavors will deepen overnight.
Freezer: 2 months — Freeze without the fresh coriander garnish if possible, as the leaves turn black when frozen.
Reheating: Reheat gently in a saucepan over medium-low heat until piping hot throughout, adding a splash of water if the sauce has thickened too much.
