I’m not entirely sure where I found this recipe. I may have clicked on a colorful web-ad; I do that some times out of curiosity. The recipe I found was pretty basic and I had the stuff in the house to make it so I gave it a try. It was a winner.
I like that each bite provides a slight, um, tingle (for lack of a better word) on the tongue. It isn’t spicy hot; rather it a subtle building of flavors as you eat the dish.
Prep time: 10 minutes
Total time: 60 minutes
- 3 Tbsp. olive oil
- 1 lg. onion, divided (see below)
- 1.5 lbs. chicken thighs (boneless & skinless)
- 2 tsp. sweet curry powder, divided
- 2 tsp. garam masala, divided
- 1 1/2 cups long grain rice
- 2 1/2 cups water
- 1 cup frozen petite peas
- kosher salt & ground black pepper
- chopped parsley (garnish, optional)
- Prep the onion – cut it in half pole-to-pole and remove skin. Now thinly slice one half of the onion into long strips. Cut the other half into a 1/4″ dice.
- In a small bowl combine 1 teaspoon of curry powder, 1 teaspoon of garam masala, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Stir to combine. Set aside.
- Place remaining 1 teaspoon of curry powder in a small bowl and set aside.
- Place remaining 1 teaspoon of garam masala in a small bowl and set aside.
- Preheat oven to 350°F.
- In a medium ovenproof saucepan, heat oil to shimmering over medium-low heat. Add the onion strips and sauté until strips are golden brown, 8-10 minutes. Line a plate with a double layer of paper towels. Remove onions with a slotted spoon and spread on paper towels. Leave as much oil as possible in pan.
- Return the saucepan to the stove and raise the heat to medium. Flatten chicken thighs and sprinkle chicken with the combined spice mix. Saute for about 2 minutes on each side to brown. Transfer the chicken to the a clean plate. Tent with foil to keep warm.
- Add the diced onion to pan with rice. Stir to coat with the remaining oil and spices. Cook, stirring every minute or so, for about 5 minutes. Some of the rice should start to brown.
- Add the water and remaining curry powder to the saucepan, stir well, and bring to a boil.
- Cover pan and bake in middle of oven for about 20 minutes, rotating once.
- Cut chicken into bite-size pieces. Remove the pan from the oven, uncover and stir in the chicken (and any juices that accumulated), frozen peas and the remaining garam masala. Bake 5 minutes longer
- Remove from oven. Uncover, place a clean dish towel over the top of the pan and recover. Let stand for 5 minutes.
- Fluff rice with a fork. Serve with the sauteed onions you cooked at the beginning of the dish. A little chopped parsley is nice too.
Our go-to spices are from Penzys. I use their Sweet Curry Powder for this dish. I haven’t been brave enough to try to Hot Curry Powder though we do have some in the house because the husband likes it hot. Maybe next time I make this I’ll use the sweet curry powder on the chicken and stir in 1 teaspoon of hot curry powder with the water.