This simple curry dish uses 1/2 fresh ground spices and also bottled prepared curry powder to make a seriously delicious recipe.
Created by: Chef Keith Snow
Active Time: 25 minutes
Total Time: 45minutes
Recommended Beverage: Cold Milk
2 whole allspice berries
1 tsp whole cumin seed toasted
1 tsp whole coriander toasted
1 tbs za’atar spice
1 large sweet onion minced
4 large garlic cloves minced
1 tsp kosher salt
2 cups chicken broth low sodium
1 cup coconut milk unsweetened
1 tbs cornstarch
1 tbs cold water
3 tbs pure olive oil
5 whole chicken thighs boneless, skinless, diced
1 tsp prepared curry powder
1-In a large sauce pot or dutch oven heat oil over medium-high heat, add salt, onions, and garlic, cook for 6-8 minutes stirring often until beginning to caramelize.
2-While onions are cooking in a dry skillet toast the cumin, allspice, and coriander seed for 2-3 minutes, do not burn. When cool, use a spice grinder or mortar and pestle to grind the seeds into a powder. Add powder to onion mixture, cook for 3 minutes.
3-Add chicken thighs and cook stirring often for 5 minutes. Add za’atar and coconut milk and stock, cover reduce heat and simmer for 20 minutes.
4-Mix cornstarch and water to form a slurry, turn off the heat under the pot then add this mixture to the curry while stirring to thicken up the mixture.
Chef’s Notes: I like to serve this with peas and basmati rice.