The Quickest Easiest Indian Dinner | WEEKNIGHTING
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Published 2022-09-13
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-RECIPE-
▪2lbs/1kg boneless skinless chicken thighs
▪salt
▪Neutral oil (i’m using light olive oil)
▪1 medium white onion, cut into chunks
▪2-3”/5-7cm ginger, cut into coins
▪5-7 garlic cloves
▪15g or 2.5Tbsp curry powder
▪5g or 2tsp chili powder
▪5g or 1 3/4tsp cumin
▪5g or 1 ¾ tsp turmeric
▪15g or 2.5Tbsp garam masala
▪1-2g or 1-1.5tsp cayenne
▪25g or 1.5Tbsp tomato paste
▪300g or 1 1/3c water
▪400g or 14oz tomato puree (½ of a 28oz can)
▪Sugar
▪XL handful baby spinach (1 bag)
▪50-75g or 1/2c frozen peas
▪30-40g or ⅛-1/4c heavy cream
Preheat large heavy bottomed pot over high heat. Season chicken on both sides with salt. Add a couple of glugs of oil followed by chicken. Allow to sear for 3-4min on the first side. Flip and continue to cook for 2-3 minutes on side 2. Remove from pot and place on plate/tray. After it rests, cut into bite sized pieces.
While the chicken cooks, add onion, ginger, and garlic to a food processor. Process until broken down into paste. Add paste to chicken pot followed by pinch of salt (after the chicken is removed from pot). Stir and scrape up chicken bits with wooden spoon. Continue to cook for about 2 minutes. Add curry spices and tomato paste. Stir to combine and allow to bloom for 30 sec. Stir in water and tomato puree. Cover and cook for 3-4 minutes, stirring at least once during that time.
Add chopped chicken and its juices. Stir and bring to a simmer. Add pinch of salt and pinch sugar. Stir in spinach, peas, and cream, cover and cook for about 1min over medium heat. Taste for seasoning.
Serve over rice. I usually use frozen for quick weeknight meals.
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CHAPTERS
0:00 Intro
0:15 Starting the chicken
1:05 Prepping the base
2:04 Checking the chicken and cooking the base
4:08 The add-ins
5:27 Drinking a nice cup of coffee (ad)
6:34 Finishing the dish and serving it up
8:34 Let’s eat this thing
#weeknighting #curry #indianfood
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All Comments (21)
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As an Indian, I couldn't think of a better way to encourage Indian cooking by the more regular segment of your audience. And the recipe itself is excellent. Thank you, Brian!
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Alternative to frozen rice is buy a rice cooker ($20 bucks new) and just start it close to the beginning of the cooking process. Press one button and don’t think about it while cooking. Then when your done with your curry you get perfect restaurant quality rice.
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I love the fact that you don't look down on shortcuts, especially when it comes to weeknighting. I used to really nerd out into the ingredients and prep, but due to work, I had to go down on that. Now I rarely do anything without "cheating", when just cooking for a weekday. Thanks for doing this, Brian!
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Just to add a little bit, when you add all the spices, feel free to put some extra butter in there. Coz there isn't much fat in the pot at that point. A) It ensures that the spices bloom and don't burn(it's far too easy to burn your powdered spices than you'd think) B) fat = flavour, so butter your northern curries up people
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I appreciate this weeknighting series. Not everyone can spend an hour or so cooking everyday. Thank you.
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So I never comment on videos but we made this last night and it was SO GOOD and SO EASY! Husband and daughter said it's going into the regular weekly rotation! I love your weeknighting series - we are always looking for ways to refresh our weeknight cooking! Thanks so much for this one!
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cilantro is so important. This may sound foolish but for me it's the most memorable part of a Indian style curry.
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If you make a lot of curry with rice dishes I highly recommend bulk whole spices and a 15lbs bag of basmati from your local Indian grocery store/pan Asian mart. Save money instead of overpriced bland McCormick curry blends, have tons of easily storable dry goods on hand and support a local business. Bonus: they usually have an aisle of exotic snack foods that make the whole trip even better.
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Yep, definitely adding this to the weeknight line-up!
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Namaste Brian from India ! 😉 That curry looks delish! Make more Indian dishes for your non Indian viewers! Cheers!
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Made this and it was delicious! Didn’t have any frozen peas on hand so I threw in a can of chickpeas. Also threw in some roughly chopped asparagus for extra veg. We finished off the leftovers last night and I’m already tempted to make it again.
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Looks so good!!! You always make everything look easy
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Hey Brian, keep your pre-peeled garlic in the freezer. You’ll never know the difference and it will keep it from spoiling. Leave it out on your cutting board for 5 minutes if you need to crush, press or micro plane it.
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Looks good, the blending before frying is a technique I hadn't seen before.
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You're the only cook on YT who can have ingredients I don't usually like in a recipe but it looks so good I try it anyway. And you haven't failed me yet.
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I made this but used half of the ginger/garlic/onion paste and half of the spice mixture then adjusted the liquids accordingly (I also used coconut cream) and it was delicious! and super easy. Thank you Brian. :) Love from Canada.
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My wife and I love Indian-style food. I can definitely see this one in our kitchen soon.
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I just made this tonight and this dish was amazing. I cook often and I love to cook, but I've never made Indian food before. Maybe the thought of all the different spices intimidated me a bit, but this quick recipe and explaining exactly what goes in the spice blend helped a ton! Thank you so much for the detailed explanation and the DELICIOUS meal! I will definitely be putting this in my weeknight rotation!
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love these WEEKNIGHTING vids!! I'm making this TONIGHT!
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This looks phenomenal! Can’t wait to try it
