Cooking Instructions
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Step 1
Place
Onion (1)
,
Green Chili Pepper (1)
,
Fresh Ginger (1 tsp)
,
Garlic (1 tsp)
, and
Fresh Cilantro (1/2 tsp)
into a pestle and mortar. Season with
Salt (1 tsp)
and then start to break everything down until it forms a chunky paste.
Step 2
Next, into a saucepan over medium heat, add in the
Butter (3 Tbsp)
. When the butter is foaming and hot add in the fresh chunky paste. Cook for several minutes until it starts to soften and the water content starts to evaporate.
Step 3
Add
Curry Powder (1/2 Tbsp)
,
Ground Cumin (1/2 Tbsp)
, and
Ground Coriander (1 tsp)
. Mix well, then keep stirring for the next 4-5 minutes to let the flavors intensify in the pan.
Step 4
Mix in the
Tomato Paste (2 Tbsp)
and then add the
Chicken Thighs (2 lb)
. Coat the chicken in the mixture and then season with more salt and a dash of olive oil. Cook the chicken down over medium heat, turning often for 8-10 minutes
Step 5
Add in the
Heavy Cream (1 cup)
. Mix and warm it through for several minutes.
Step 6
Garnish with fresh coriander and serve with cauliflower rice.
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