Chicken Karahi & Black Cardamom Rice

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

PREPARE AND SALT THE CHICKEN: Peel all of the garlic cloves and weigh. Peel and equal amount of ginger, and finely grate both into a bowl. Season well, then rub all over the chicken. Refrigerate overnight, uncovered.

Step 2

PREPARE AND BOIL THE RICE: Wash the rice well. Bring 2 cups of salted water to a boil in a pan, then crack open the black cardamom pods and add to the water. Add the rice to the pan, bring back to a boil, then reduce to a simmer. Cover and cook until the water is completely absorbed, then rest off of heat for 10 minutes.

Step 3

PREPARE THE TOMATOES: Weigh the chicken. The chicken-to-cherry tomato ratio should be 4:3. Gather the appropriate amount of tomatoes, then prepare them for the curry by quartering them.

Step 4

COOK THE CHICKEN: Heat a pot over medium heat, then add the ghee and allow to melt completely. Once melted, add the chicken, top-side down, and allow to brown. Flip, then brown the other side. Once browned, add the prepared tomatoes and all of the spices listed below. Cook until the oils separate, the tomatoes thicken and coat the chicken, and holes begin to bubble in the gravy that forms.

Step 5

FINISH THE CURRY: Remove the tops of the chillies, half them longways, and deseed. Roughly chop some coriander, and add both to the curry. Reduce to a low heat.

Step 6

FINISH THE RICE: In another pan, heat some more vegetable oil over a low heat. Add the cumin seeds and brown. Add the rice, stir together, and serve immediately with the curry.