Quick Indian

Quick Indian

Brian Lagerstrom Watch it .gravy
indian entree
1 kg chicken thighs
2 pinches salt
few glugs olive oil
1 onion
3 inches ginger
7 garlic gloves
25 g berbere
5 g chili powder
5 g cumin
5 g turmeric
1 g cayenne
25 g tomato paste
300 g water
400 g tomato puree
1 pinch sugar
2 handfuls baby spinach
200 g frozen peas
40 g skyr

Chicken

  1. 1. Debone and skin 1kg chicken thighs.
  2. 2. Season chicken on both sides with salt.
  3. 3. Preheat large heavy bottomed pot over high heat.
  4. 4. Add a few glugs olive oil followed by chicken.
  5. 5. Allow to sear for 3-4min on the first side.
  6. 6. Flip and continue to cook for 2-3 minutes on side 2.
  7. 7. Remove from pot and place on plate/tray.
  8. 8. After it rests, cut into bite sized pieces.

Sauce

  1. 9. Cut 1 onion in chunks
  2. 10. Cut 3inches ginger into coins
  3. 11. Add onion, ginger, and 7 garlic gloves to a food processor.
  4. 12. Process until broken down into paste.

Combine

  1. 13. Add paste to chicken pot followed by pinch salt
  2. 14. Stir and scrape up chicken bits with wooden spoon.
  3. 15. Continue to cook for about 2 minutes.
  4. 16. Add 25g berbere, 5g chili powder, 5g cumin, 5g turmeric, 1g cayenne, 25g tomato paste.
  5. 17. Stir to combine and allow to bloom for 30 sec.
  6. 18. Stir in 300g water and 400g tomato puree.
  7. 19. Cover and cook for 3-4 minutes, stirring at least once during that time.
  8. 20. Add chopped chicken and its juices.
  9. 21. Stir and bring to a simmer.
  10. 22. Add pinch salt and pinch sugar.
  11. 23. Stir in 2handfuls baby spinach, 200g frozen peas
  12. 24. Cover
  13. 25. Cook for about 1min over medium heat.
  14. 26. Taste for seasoning.

Temper skyr

  1. 27. Take ~2-3 Tbsp of hot curry liquid in a small bowl
  2. 28. Whisk 40g skyr into that liquid to temper it (warms it gradually)
  3. 29. Stir tempered skyr mixture back into the pot
  4. 30. Stir gently, keep off heat or very low heat
  5. 31. Don't let it boil after adding skyr can separate
  6. 32. Serve over rice.

NOTE Based on Brian Lagerstrom's Quickest Easiest Indian. My modifications are to match my taste and pantry better. Skyr for cream to keep protein up and fat/sugar down and to not waste buying cream and wasting half of it. Spices are tuned to match a local Ethoipean restaurant I used to frequent in Louisville, KY.