Korean 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. Season them generously with fine sea salt and black pepper to taste. In a large, heavy-bottomed pot, heat 2 tbsp of oil over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer, skin-side down if applicable, and brown them on all sides until they develop a deep golden crust. This should take about 5-7 minutes per side, and the chicken should release easily from the pot when properly browned.
2. While the chicken is browning, peel and thinly slice 2 onions. Once the chicken is browned, remove it from the pot and set aside on a plate. In the same pot, add the sliced onions and sauté them over medium heat until they become translucent and tender, about 5 minutes. Stir occasionally, scraping up any browned bits from the bottom of the pot to incorporate their flavor into the onions.
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 for another 3-4 minutes, until the tomatoes begin to break down and the paste becomes fragrant, releasing its aroma into the kitchen.
4. Return the browned chicken pieces to the pot, nestling them into the aromatic mixture. Pour in enough water to just cover the chicken and bring the pot to a gentle simmer. Cover the pot with a lid and let it cook for about 20-25 minutes, or until the chicken is cooked through and tender. The chicken should be easy to pierce with a fork, and the meat should be opaque all the way through.
5. Remove the lid and check the consistency of the sauce. If it appears too thin, increase the heat slightly and let it simmer uncovered until the sauce thickens to your liking. Taste the sauce and adjust the seasoning with more fine sea salt and black pepper if needed. The sauce should have a balanced flavor, with a hint of spice and a savory depth.
6. Once the sauce has reached the desired consistency, remove the pot from the heat. Finish the dish with a sprinkle of fresh herbs, such as chopped cilantro or green onions, if desired. Serve the Korean Chicken Curry Pot family-style, allowing everyone to help themselves from the pot at the table.