Contrary to popular belief, the hardest thing about making home-cooked Indian food is gathering all the spices from your pantry shelves and blending them into a quick but fragrant spice paste. The rest is just as easy as making your fall-back chicken in a pan.
|3 cloves garlic, roughly chopped||1/4 teaspoon ground cloves|
|1 1-inch piece of fresh ginger, peeled||1 1/2 pounds chicken thighs, cut into 1-inch cubes|
|1 teaspoon red chili flakes||1 small white or yellow onion, minced|
|1 teaspoon ground cumin||1/2 pound Yukon gold or russet potatoes, cut into 1/2-inch cubes.|
|1 teaspoon ground cinnamon||1/4 cup white wine vinegar or dry white wine|
|1 teaspoon ground mustard seeds||2 cups chicken broth|
|1 teaspoon freshly ground black pepper||1/2 cup basmati or long-grain white rice|
|1/2 teaspoon ground turmeric||2-3 tablespoons olive oil|
|1/2 teaspoon ground coriander|
Puree the garlic, ginger, red chili flakes, cumin, cinnamon, mustard, pepper, turmeric, coriander and cloves in a blender or small food processor to make a slightly damp spice paste.
Heat the olive oil in a deep, heavy-bottomed 12-inch skillet over medium heat until shimmering. Add the chicken and sear in batches if necessary, making sure not to crowd the pan. Reserve the browned chicken on a plate.
Add the spice paste and cook, stirring, for a minute. Add the onion and potatoes and stir to coat with the spice paste. Cook for a minute or two, then return the chicken to the pan.
Add the vinegar stir to scrape up the browned bits on the bottom of the pan. Add the chicken broth and bring to a gentle boil.
Stir in the rice and reduce the heat to medium-low. Simmer, stirring occasionally, for 15-20 minutes until the rice and potatoes are tender.
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