I made a curry today, and I made it quickly. Thats the perk when you keep a cupboard of whole spices, and I took full advantage.
Because I did not portion my meat last time I shopped, I had to thaw more chicken than usual. No loss! It was delicious.
12 Boneless skinless chicken thighs
Half a head of Cauliflower
4 cloves of Garlic
about an inch of Ginger, grated
2 stalks of Celery
796ml can crushed tomato
2tbsp coconut oil
Large mixing bowl
10 all spice
2 Tbsp fenugreek seed (methi)
Seeds of 2 cardamom pods
Dried Galangal – a thai root spice, about 2 tsp of it was grated over the chicken.
2 bay leafs
Liberal amount of sriracha
1.5 tbsp sambal oelek chilli paste
2 tbsp tamari gluten free soy sauce
There were a lot of ingredients in this, but it comes together quickly.
Preheat oven to 400f. Start by putting everything in the bowl. Grate galangal over chicken, grind the other spices in a pestle after toasting and add them too.
Mix everything thoroughly together, I suggest you use your hands to ensure an even coat on the chicken. When done, pour it all in a casserole dish and bake uncovered in the oven. It took an hour and a half at 375f in my convection oven, 400f in a regular oven. Cook until the chicken reaches an internal temperature of 180f.
This dish turned out great for me, and I hope it works out for everyone else too. I was not planning on blogging it but after eating I had to share it! We had ours with rice, I added turmeric, cumin, tarragon, and a very small amount of rehydrated galangal to flavour the rice.
Until next time,