CHICKEN CURRY

❚ 1–1 1/4 lb (454-567 g) bone-in chicken thighs (3-4 thighs)

❚ 1 1/2 tsp (7 mL) paprika

❚ 1 heaping tsp (5 mL) roasted curry powder (recipe follows)

❚ 1/4 tsp (1 mL) cayenne powder

❚ 1⁄ tsp (0.5 mL) ground turmeric

8 ❚ 1/2 tsp (2 mL) ground black pepper

❚ 1 garlic clove, finely grated

❚ 1 1/2–2-inch (4-5-cm) piece of fresh ginger, peeled and finely grated

❚ 1/2 cup (125 mL) chopped small red onion, divided

❚ 4 curry leaves, ripped into small pieces

❚ 1-inch (2.5-cm)-wide piece of pandanus leaf, fresh or frozen

❚ 1 tsp (5 mL) fine sea salt

❚ 1 small lime wedge (yielding about 1 tsp/5 mL juice)

❚ 2 tbsp (30 mL) olive oil

❚ 1 tbsp (15 mL) finely chopped Roma tomato

❚ 1 green (Thai) chili, cut in half

❚ 1/2 cup (125 mL) coconut milk mixed with 1/4 cup (50 mL) water

1. Skin and wash the chicken, and trim off the fat. Pat dry with paper towels. Cut the chicken thighs (along the bone) into two or three pieces.

2. In a large bowl, place the chicken, paprika, curry powder, cayenne, turmeric, pepper, garlic, ginger, half the onion, curry leaves, pandanus leaf and salt. Squeeze the lime wedge over top and combine the ingredients with your hands.

3. Cover and let marinate for 15 minutes at room temperature or 30 minutes in the fridge. (Let the chicken return to room temperature before cooking if you marinate it in the fridge.)

4. In a large pot, heat the oil over high heat. Add first the remaining onion. Fry until the onion is turning golden brown and then add the chili to temper. Add the tomato and sauté, stirring, until the tomato has softened, about 30 seconds to 1 minute.

5. Add the chicken mixture, stir, cover, turn the heat down to medium and let cook, stirring occasionally, until the chicken releases its natural juices, approximately 5 minutes. Add the coconut milk mixed with water to the chicken. The coconut milk will reach a rapid simmer almost as soon as it is added. Turn the heat down to low, cover and continue cooking on a slow simmer for 1 hour. Check and stir periodically to see if more coconut milk or water are required. If so, add 2 tbsp (30 mL) of either at a time.

6. Turn off the heat and let stand for 10 to 15 minutes before serving. Remove the pandanus leaf before serving.

Serves: 4–6

Note: Keep a slow simmer to bring out the flavours of the spices and make the chicken soft and tender.