Stop Calling This “Brothy Rice"

Ingredients

• 2 inches Fresh Ginger (thumb‑size piece, roughly minced)
• 4 cloves Garlic Cloves (peeled)
• 1 piece Thai Chili Pepper (seeded for mild heat; adjust to taste)
• 1 tsp Salt (plus extra for seasoning)
• 2 tbsp Avocado Oil (for blooming spices; high smoke point)
• 1 large Red Onion (thinly sliced)
• 10 leaves Fresh Curry Leaves (washed and dried)
• 3 medium Tomatoes (chopped)
• 2 tsp Curry Powder (Indian style)
• 1 tsp Ground Turmeric
• 1 tsp Garam Masala
• 1 tsp Kashmiri Chili Powder (mild, bright red; can substitute regular chili powder)
• 8 pieces Bone‑In, Skin‑On Chicken Thighs (about 1.5 kg; keep bone and skin for flavor)
• 12 pieces Baby Potatoes (skin on, halved if large)
• 4 cups Water (plus extra as needed)
• 1 piece Lemon (juice only; start with half and adjust)
• ½ cup Fresh Cilantro (chopped, plus extra for garnish)

Instructions

1. Prepare Ginger‑Garlic‑Chili Paste

   Place the thumb‑size piece of ginger, garlic cloves, Thai chili pepper, and a pinch of salt into the mortar. Pound until the mixture is broken down but still has some texture.

   Time: PT5M

2. Heat Oil and Bloom Whole Spices

   Add avocado oil to the pot and heat over medium‑high until shimmering. If using any whole spices (e.g., mustard seeds), add them now and wait for a sizzle before proceeding.

   Time: PT2M

   Temperature: Medium‑high

3. Sauté Red Onion

   Add sliced red onion to the pot. Cook, stirring occasionally, for 8‑10 minutes until the onion becomes translucent with a few crisp edges, but not browned.

   Time: PT10M

   Temperature: Medium

4. Add Curry Leaves and Paste

   Stir in the fresh curry leaves followed by the ginger‑garlic‑chili paste. Cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium

5. Cook Tomatoes

   Add chopped tomatoes. Cook, stirring occasionally, until they break down and form a saucy base, about 5 minutes.

   Time: PT5M

   Temperature: Medium

6. Bloom Ground Spices

   Sprinkle curry powder, ground turmeric, garam masala, and Kashmiri chili powder over the tomato mixture. Stir well and let the spices bloom for 1‑2 minutes. If the pan looks dry, add a tablespoon of water to prevent burning.

   Time: PT2M

   Temperature: Medium

7. Add Chicken and Season

   Place the bone‑in, skin‑on chicken thighs into the pot. Sprinkle with salt. Cook, turning occasionally, for 10‑12 minutes until the chicken starts to brown and releases its juices.

   Time: PT12M

   Temperature: Medium

8. Add Baby Potatoes and Water

   Toss the baby potatoes in a little oil to coat, then add them to the pot. Pour in 4 cups of water, stir, and bring to a boil.

   Time: PT5M

   Temperature: High

9. Simmer Curry

   Reduce heat to a gentle simmer. Cover partially and cook for 30‑40 minutes, or until the chicken is tender and the potatoes are cooked through. Stir occasionally and add a splash of water if the sauce sticks to the bottom.

   Time: PT35M

   Temperature: Low‑medium

10. Finish with Lemon and Cilantro

    Stir in the juice of half a lemon and half of the chopped cilantro. Cook for another 1‑2 minutes. Taste and add more lemon juice if desired. Garnish with the remaining cilantro.

    Time: PT2M

    Temperature: Low

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g