Hearty Homestyle Chicken Curry

1. Preparation

Pat the chicken dry with paper towels. Season generously with salt and pepper.

2. Browning the Chicken

Heat 1 tablespoon of oil in a Dutch oven over medium-high heat until shimmering. In batches, add half the chicken and brown on both sides, about 7 to 10 minutes; transfer to a large bowl. Repeat with the remaining oil and chicken.

3. Sautéing Aromatics

To the pot, add the chopped onions and ½ teaspoon of salt, cooking until they are softened and golden, about 5 minutes. Incorporate the curry powder, minced garlic, jalapeño, grated ginger, tomato paste, and garam masala, stirring until the mixture becomes aromatic, around 30 seconds. Carefully pour in the water, scraping up the flavorful browned bits from the bottom.

4. Simmering the Chicken

Place the browned drumsticks and thighs back into the pot (keep the breast pieces aside for now), along with any juices. Bring to a gentle simmer, cover, and let it cook on medium-low heat for 30 minutes.

5. Adding Breasts

Introduce the breast pieces to the pot, covering again to simmer. Continue cooking until the breast meat reaches 160°F and the drumsticks/thighs reach 175°F, about 20 more minutes, flipping the chicken halfway through.

6. Final Touches

Stir in the chopped tomatoes, peas, coconut milk, and butter, simmering until the peas are warmed through, which should take about 1 to 2 minutes. Fold in the minced cilantro and adjust the seasoning with salt and pepper to your liking.