Method

Prep

• Make or weigh out spice blend
• Cut chicken into ~2″ chunks
• Place the chicken pieces in a medium mixing bowl
  • Drizzle with oil and the spice mix
  • Use your hands to make sure the chicken is thoroughly coated
  • optional: Refrigerate the spiced chicken pieces until ready, up to 12 hours
• Dice onion into large pieces (~1″)
• Peel garlic
• Peel ginger and mince finely
• Open can of tomatoes
• Make clarified butter

Make the curry

• Add clarified butter to a stick skillet on high heat
• Add the chicken and cook until it’s nicely browned and the spices are toasted
• Transfer the browned chicken back to the mixing bowl to rest
• Add the onion to the pan and cook until translucent
• Add tomato paste and cook until the tomato paste caramelizes
• Add crushed garlic and ginger and cook for another minute
• Add the crushed tomatoes
• Add the coconut milk and chicken broth
• Bring to a simmer for ~15 minutes
• Meanwhile, cut up the chicken pieces
• When ready, add the chicken pieces
• Simmer for 10–15 minutes
• Taste and adjust seasoning