Makes 3 servings
Ingredients
Marinade
1 arbol chili
5 guajilo chilis
2 ancho chilis
3 tbsp cardamom
2 tsp cumin seeds
1 tsp black peppercorns
1 tsp yellow mustard seeds
1 tsp coriander seeds
1 tsp turmeric
1 tsp paprika
3 cloves
1in ginger root
1in cinnamon stick
3 tbsp apple cider vinegar
1 large tomato
1 whole head of garlic (~12 cloves)
Curry
1lb chicken thighs
1 cup basmati rice
2 cups water (for rice)
1 large white onion
1 bay leaf
2 – 8 ancho chilis (adjust for spice preference)
1/2 cup chili water (for curry)
1 tbsp granulated sugar
5 tbsp neutral oil
t.t. kosher salt
t.t. ground pepper
Procedure
Prep
Soak the marinade chilis in water for 5 – 10 min. De-seed wearing gloves if necessary (adjust seed amount for spice level). Cut into strips with shears. Set aside 1 cup of the chili water.
Combine all dry spices and chilis into a spice grinder or mortar and pestle and grind until fine.
Add spice mix and the rest of the marinade ingredients to a food processor and blend until smooth.
Large dice the chicken.
In a freezer bag, add chicken, 2 tbsp chili water, 1 tbsp oil, and 3 tbsp of the curry paste. Refrigerate the rest of the paste. Coat chicken completely.
Marinate the chicken in the fridge from 12 – 48 hours. The longer the better.
Dice 1/2 of the onion and chop the other half into crescents.
Cook
Add rice and water to a pot and bring to a boil. Once boiling, cover, turn to low, and heat until fluffy.
Pre-heat a carbon steel wok and add oil.
Saute the onions on medium high heat until slight browning appears on the onion dices.
Add chicken, curry paste, sugar, oil, 1/2 cup of water, bay leaf, and chilis, and mix well until simmering.
Salt and pepper as needed.
Reduce heat and simmer for 15 min until slightly reduced and chicken reaches 165F.
(Optional) Remove chilis and bay leaf.
आनंद लेना
