Are you looking for a fun new dish to try? “Blake’s Easy Chicken Curry” is one not to miss. Your family will love Michael Ruhlman’s recipe delicious recipe, and you’ll love how easy it was to make.
Serves 4 easily, (6 depending on sides)
- 1 package boneless, skinless chicken thighs – 8 or so
- 1 Tbsp vegetable oil
- 1 large onion, chopped
- 1 large carrot, chopped
- Kosher salt as needed
- 1 Tbsp good-quality curry powder
- 1 tsp ground turmeric
- 1 tsp cayenne paper
- 2 Tbsp cornstarch
1. Dump the chicken thighs onto a foil-covered sheet tray, and roast in a 425°F/218°C oven for 20 minutes. This can be done up to 3 days before serving.
2. In a medium saucepan over medium heat, heat the oil and add the onion and carrot. Add a 4-finger pinch of salt, about a teaspoon. Cook until tender, about 5 minutes (the longer you cook the onion, the more flavorful the sauce).
3. Clear away a spot in the pan, add the curry powder, turmeric, and cayenne to the bare spot, and toast the seasoning for about 30 seconds. Then stir to coat the vegetables.
4. Cut the chicken in to bite size pieces and add them to the pan.
5. Add 2½ cups of water and bring the curry to a simmer, lower the heat, and cook for at least 20 minutes and up to 30 minutes (then serve, or cover and keep warm until ready to serve).
6. If you want to thicken the curry, stir the cornstarch into 2 tablespoons of water and add the slurry to the sauce, slowly, until it reaches the thickness you want.
Note: This technique of pre-roasting chicken thighs can be turned into a chicken Bolognese by omitting curry and using pureed tomatoes for the liquid along with a boy leaf and oregano; or an Asian stir fry by starting the dish with scallions, ginger, and garlic, adding 2 tablespoons hoisin, 1 tablespoon chili paste with garlic, and soy sauce, followed by the chicken and enough water to make a sauce. It’s infinitely variable.
Michael Ruhlman is the author of more than 20 non-fiction or cooking-related books. For more of his recipes and other musings, visit his blog, Michael Ruhlman: Translating the Chef’s Craft for Every Kitchen.