curry_chicken_and_rice.md 1.3 KB
5 Bone in skin on Chicken Thighs
INGREDIENTS
Dry Brine spices
- black pepper
- salt
- mustard powder
- corriander
- cumin
- red curry powder
- tumeric
Other
- 1 Yellow Onion
- 1 Red pepper
- 2 large celery stalks
- 4 T tomato paste
- 4 c garlic
- 3 Bay leaves
- 1 1/4c jasmin or long grain rice
- 2 c water
- 1 stalk lemon grass
- cilantro
- 1 lime
PREPARATION
Before beginning rinse rice and leave in cold water
Dry thighs carefully with paper towel rub in spice mixture Put a baking rack in a sheet pan and leave uncovered in fridge
rough chop onion, celery and pepper, with the cilantro stems and blend into a paste in blender - add only as much water as you need. Blend in tomato paste
in 2 batches render down chicken skin and get a good sear on the other side. These won't cook as much in the rice, so be sure to go slow on med heat
Take out thighs and pour in blended veg paste. Add corriander, cumin, salt, red curry powder, tumeric and black pepper Cook down until the oil starts to seperate out from the veggies and add the garlic.
Add water, bay leaves and rice. Stir until it starts to bubble. Put thighs back in and cook over a very gentle bubble for 25 min until rice is ready. Remove from heat and let it sit for 10 minutes
Garnish with cilantro, lime wedges and serve