Chicken Curry

Instructions

• 1

  To make the spice blend, combine all the spice blend ingredients in a small bowl.

• 2

  Heat half the ghee in a medium frying pan over medium-high heat. Add the onion and ½ teaspoon salt and cook, stirring occasionally for 3 minutes, or until translucent. Add the garlic, ginger and chili and cook, stirring for 2 minutes, or until fragrant.

• 3

  Add the spice blend to the frying pan and cook, stirring for 2 minutes, or until fragrant and dark in color. Add the tomatoes and coconut milk, reduce the heat to medium. Simmer for 4 minutes to allow the flavors to develop. Remove from the heat and set aside until required.

• 4

  Insert the wire rack into position 7. Set the oven to Bake, Convection, 350°F, for 32 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 5

  Heat the remaining ghee in a 10-inch cast iron skillet over medium-high heat. Season the chicken all over with the remaining 1 teaspoon salt, then place skin-side down in the skillet. Cook for 5 minutes, or until lightly colored.

• 6

  Remove the skillet from the heat. Turn the chicken over and pour the curry sauce into the skillet.

• 7

  Once preheated, place the skillet in the oven and bake for 32 minutes.

• 8

  The chicken is ready when a meat thermometer inserted into the thickest part, away from the bone, reads a minimum of 165°F. If not, bake it a little longer.

• 9

  Serve the chicken with a side of fluffy, aromatic basmati rice, then spoon over the rich, spiced sauce for a seriously satisfying finish.