For the chicken
- 2 - 3 lbs skinless, boneless chicken thighs
- juice of 1 lemon
- 3 garlic cloves, grated
- 1 tsp salt
- 1/4 tsp Kashmiri or garam masala
- 1/3 cup ghee (optional)
For the spice mix
- 2" ginger root, peeled and sliced
- 4 garlic cloves, peeled
- 1-2 green Thai jalapeños or serrano chilies, seeded and cut in half
- 1 Tbsp cumin seeds
- 1 Tbsp coriander seeds
- 1 Tbsp curry powder
- 1 tsp rosemary or thyme
- 1 tsp salt
For the curry
- 2 Tbsp oil
- 1 onion, chopped
- 2 cups coconut milk
- 1 cup coconut cream (optional)
- 1 bunch cilantro, chopped.
Prepare the chicken. Pat dry chicken thighs and place in a large bowl. Add the lemon juice, garlic, salt and Kashmir or garam masala and rub all over. Marinate at room temperature for 30 minutes.
While the chicken is marinating, prepare the spice mix
Using an electric food processor or blender, or a mortal and pestle, puree together the ginger, garlic, chilies, cumin seeds, coriander seeds, curry powder, rosemary and salt.
Brown the chicken
Melt ghee in a large frying pan over medium-high heat and brown chicken on both sides. Remove or set aside. Alternatively, brown both sides of the chicken thighs on a grill, a broiler or a 400°F oven. Set aside
Prepare the curry
Heat oil over medium heat in a large pot. Add the onions and saute until lightly brown, 4-5 minutes. Add the spice mix and cook until fragrant, 2-3 minutes. Stir in the coconut milk.
Add the chicken, bring to a boil, then turn heat to low and simmer until the chicken thighs are cooked through, about 8 minutes. Stir in the coconut cream if using and chopped cilantro. Cook for another minute and serve.