Super Spicy Smash Bros Curry

Ingredients

• 2.5 pounds Chicken thighs, bone‑in, skinless (Trim excess fat; cut into bite‑size pieces)
• 125 grams Fresh ginger (Peeled and chopped)
• 120 grams Garlic cloves (Peeled)
• to taste Salt
• 1 cup Vegetable oil (or mustard oil) (For sautéing; mustard oil adds extra heat)
• 75 ml Dark rum (For marinating; plus extra 120 ml for flambé)
• 4.5 teaspoons Garam masala
• 4.5 teaspoons Black pepper, ground
• 4.5 teaspoons Turmeric powder
• 4.5 teaspoons Coriander powder
• 5.5 tablespoons Kashmiri chili powder (Mildly colored, adds heat and red hue)
• 2 Bay leaves
• 1 teaspoon Cumin seeds
• 1 medium Red onion (Finely chopped)
• 8 Green chilies (Slit lengthwise; keep seeds for extra heat)
• 0.25 cup Tomato paste
• 200 ml Water (Plus a splash if needed)
• 2 cups Basmati rice (Rinsed; cook per package instructions)

Instructions

1. Make ginger‑garlic paste

   Peel and roughly chop 125 g ginger and 120 g garlic. Place in a mini food processor with a pinch of salt, 1 Tbsp oil, and blend until smooth. Add a splash of water if the mixture is too thick.

   Time: PT10M

2. Marinate chicken

   In a large bowl combine the chicken pieces with 2 Tbsp of the ginger‑garlic paste, 2 tsp garam masala, 2 tsp black pepper, 2 tsp turmeric, 2 tsp coriander powder, 1 Tbsp Kashmiri chili powder, and 75 ml dark rum. Mix thoroughly, cover, and refrigerate for at least 30 minutes.

   Time: PT5M

3. Rest the marination

   Place the sealed bowl in the refrigerator to let the flavors meld.

   Time: PT30M

4. Prep aromatics

   Finely chop the red onion and slit the 8 green chilies lengthwise.

   Time: PT5M

5. Bloom spices

   Heat 1 cup oil in the pot over medium heat. Add 2 bay leaves and 1 tsp cumin seeds; stir for about 1 minute until fragrant.

   Time: PT2M

   Temperature: medium heat

6. Sauté onion

   Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion softens but does not brown.

   Time: PT5M

   Temperature: medium heat

7. Add green chilies

   Stir in the slit green chilies and sauté for 1 minute until their aroma releases.

   Time: PT1M

   Temperature: medium heat

8. Incorporate extra ginger‑garlic paste

   Add the remaining 2 Tbsp of ginger‑garlic paste to the pot and stir for 1 minute.

   Time: PT1M

   Temperature: medium heat

9. Add tomato paste

   Stir in ¼ cup tomato paste and cook for 2 minutes until the raw flavor disappears.

   Time: PT2M

   Temperature: medium heat

10. Add dry spice blend

    Add 2½ tsp each of coriander powder, turmeric powder, black pepper, garam masala, and Kashmiri chili powder. Stir for 2 minutes to toast the spices.

    Time: PT2M

    Temperature: medium heat

11. Introduce marinated chicken

    Add the marinated chicken (including any accumulated juices) to the pot. Stir to coat the pieces with the spice mixture.

    Time: PT2M

    Temperature: medium heat

12. Add water and bring to simmer

    Pour in 200 ml water, increase heat briefly to bring the mixture to a gentle simmer.

    Time: PT3M

    Temperature: medium heat

13. Braise the chicken

    Reduce heat to low, cover partially, and let the curry braise for 30 minutes until the chicken is tender and the sauce has thickened.

    Time: PT30M

    Temperature: low heat

14. Boost heat with extra chili powder

    Stir in an additional ¼ cup (4 Tbsp) Kashmiri chili powder for extra fire. Cook for 1 minute.

    Time: PT1M

    Temperature: low heat

15. Finish cooking

    Turn off the heat and let the curry rest for 1 minute before serving.

    Time: PT1M

16. Cook basmati rice

    Rinse 2 cups basmati rice until water runs clear. Cook according to package directions (usually 1 part rice to 1.5 parts water, bring to boil, then simmer covered for 12‑15 minutes).

    Time: PT15M

    Temperature: boil then simmer

17. Plate

    Spoon a generous mound of rice onto each plate and ladle the hot chicken curry over it, covering about 75% of the surface.

    Time: PT5M

18. Flambé with rum

    In a small saucepan, gently warm 120 ml dark rum (do NOT boil). Using a long kitchen lighter, ignite the rum. Carefully pour the flaming rum over the curry on the plate, allowing the flames to dance for a few seconds before they die down.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

70 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Chicken thighs, bone‑in, skinless: Chicken breast, Turkey thigh
• Instead of Fresh ginger: Ground ginger (use less)
• Instead of Garlic cloves: Garlic paste
• Instead of Vegetable oil (or mustard oil): Canola oil, Sunflower oil
• Instead of Dark rum: High‑proof vodka, Everclear
• Instead of Garam masala: Curry powder
• Instead of Black pepper, ground: White pepper
• Instead of Turmeric powder: Fresh turmeric (grated)
• Instead of Coriander powder: Ground cumin
• Instead of Kashmiri chili powder: Paprika + cayenne mix
• Instead of Bay leaves: None
• Instead of Cumin seeds: Ground cumin (½ tsp)
• Instead of Red onion: Yellow onion
• Instead of Green chilies: Jalapeños, Serrano peppers
• Instead of Tomato paste: Pureed canned tomatoes
• Instead of Basmati rice: Jasmine rice

Equipment Needed

• Mini food processor or blender
• Sharp chef's knife
• Cutting board
• Mixing bowl (large)
• Zip‑top bag or sealable container (for marinating) (optional)
• Large pot or Dutch oven
• Saucepan (for flambé)
• Ladle
• Measuring cups and spoons
• Long kitchen lighter or match
• Serving plate

Critical Steps — Do Not Skip

• Creating a smooth ginger‑garlic paste
• Marinating the chicken with rum and spices
• Low‑heat braising to keep the chicken tender
• Flambéing the rum safely

Chef Tips from the Video

• Toast the whole spices (bay leaves, cumin seeds) in oil first to unlock their aroma.
• If you don’t have a food processor, grind ginger and garlic with a mortar and pestle for a rustic paste.
• For an even richer flavor, add a splash of coconut milk at the end of cooking.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in portion‑size bags for up to 2 months; thaw before reheating.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Prepare the ginger‑garlic paste up to 2 days ahead and store in the fridge.
• Marinate the chicken overnight for deeper flavor.
• Cook the rice in advance and reheat gently before serving.