Indian Chicken and Vegetable Curry
19 ingredients · from Brian Lagerstrom
Ingredients
- 2 pounds or a rough kilo Boneless skinless chicken thighs
- 3 tablespoons Light olive oil
- 1 Medium white onion
- 2 to 3 inches Ginger
- 5 to 7 Large garlic cloves
- 15 grams Curry powder
- 5 grams Chili powder
- 5 grams Cumin
- 5 grams Turmeric
- 15 grams Garam masala
- 1 to 2 grams Cayenne pepper
- 25 grams or a large spoonful's worth Tomato paste
- 300 grams or about a cup and a half Water
- half a can Tomato puree
- a very strong pinch (at least a teaspoon's worth) and another 3 to 5 grams Salt
- small pinch Sugar
- huge grip Fresh spinach
- 50 to 75 grams or about half cups worth Frozen peas
- 30 to 40 grams or about a quarter cup Heavy cream
Method
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Watch the original: “Indian Chicken and Vegetable Curry” by Brian Lagerstrom . All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.