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BOU Blog Chicken Curry with BOU Indian Curry Cube & RightRice

Chicken Curry with BOU Indian Curry Cube & RightRice
Chicken Curry with BOU Indian Curry Cube & RightRice
Prep Time:

30

Total Time:

1:30

Serves:

4-6

INGREDIENTS:

2 cups RightRice

3 pounds boneless skinless chicken thighs

1 lemon, juiced

3-4 Indian Curry Cubes 

Kosher salt

1/4  cup heavy cream

2 large onions, chopped

3 to 4 cloves garlic

One 2-inch piece fresh ginger, peeled and finely chopped

3 tablespoons vegetable oil, plus more for brushing

5 roma tomatoes

Spice Grinder

 

INSTRUCTIONS:

For the Curry:

  1. Toss the chicken thighs with the lemon juice, curry cubes in a large bowl. Set aside for 30 minutes.
  2. Add the onions, garlic and ginger to a blender and puree until smooth. Heat the vegetable oil in a large saucepan over medium heat. Add the onion mixture to the oil and cook, stirring occasionally, until the onion mixture is golden brown, about 15 minutes.
  3. Fill a medium saucepan with water and bring it up to a boil. Score the bottom of each tomato with a paring knife and drop them in the hot water for 15 seconds. Remove from the water and peel off the skin. Place the peeled tomatoes in a blender and puree until smooth. Add them to the onion mixture with some salt.
  4. Turn heat to medium-low and cook, stirring occasionally, until the tomatoes begin to turn into a smooth, loose paste and the oil begins to separate from the mixture. Cover and cook, stirring occasionally, about 30-45 minutes more.
  5. Add cream to the chicken and tomato mixture and stir to incorporate. Keep warm until ready to serve.

For the RightRice:

  1. In a medium saucepan, bring water to a boil
  2. Add RightRice, immediately remove from heat, and cover
  3. Let stand covered off heat for 10 min
  4. Fluff with a fork, let sit 2-3 more mins, and enjoy!

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