Indian Chicken Curry Pot

Ingredients

• 800 gchicken pieces
• 2onions
• 2tomatoes
• 2 tbspoil
• 1 tbspspice paste
• to tastefine sea salt and black pepper

Method

1. Start by patting the 800 g chicken pieces dry with paper towels to remove excess moisture. Season them generously with fine sea salt and a sprinkle of black pepper. In a large, heavy-bottomed pot or deep skillet, heat 2 tbsp of oil over medium-high heat. Once the oil shimmers, add the chicken pieces in a single layer, skin-side down if applicable, and brown them on all sides. Look for a golden-brown crust to form, which should take about 5-7 minutes per side. This step locks in the juices and adds depth to the flavor of your curry.
2. While the chicken is browning, finely chop 2 onions. Once the chicken is browned, remove it from the pot and set aside on a plate. In the same pot, add the chopped onions. Stir them occasionally, scraping up any browned bits from the bottom of the pot, until they become translucent and start to caramelize, which should take about 8-10 minutes. This process enhances the sweetness of the onions and forms the base of your curry.
3. Dice 2 tomatoes and add them to the pot with the onions. Stir in 1 tbsp of spice paste, ensuring it coats the onions and tomatoes evenly. Cook this mixture until the tomatoes break down and the oil starts to separate from the spice paste, which indicates that the raw flavors of the spices have mellowed and integrated into the sauce.
4. Return the browned chicken pieces to the pot, nestling them into the onion and tomato mixture. Stir to coat the chicken thoroughly with the sauce. Cover the pot and reduce the heat to low, allowing the chicken to simmer gently. Cook until the chicken is tender and cooked through, with the meat easily pulling away from the bone, if applicable.
5. If the sauce appears too thin, remove the lid and increase the heat to medium. Let it simmer until the sauce thickens to your desired consistency, stirring occasionally. Taste the sauce and adjust the seasoning with more fine sea salt and black pepper if needed. The sauce should be rich and flavorful, complementing the tender chicken.
6. Finish the dish by sprinkling freshly chopped herbs such as cilantro over the top before serving. This adds a fresh, aromatic note to the curry. Serve the Indian Chicken Curry Pot hot, ideally with rice or flatbreads, allowing everyone to share and enjoy the meal together.