Golden Chicken Curry with Cilantro

Ingredients

• 1 kg bone-in chicken thighs and drumsticks, skin removed
• 25 g neutral oil
• 250 g yellow onion, finely chopped
• 15 g garlic, grated
• 20 g fresh ginger, grated
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp mild chili powder
• 150 g plain whole-milk yogurt
• 350 ml water
• 6 g fine salt
• 15 g fresh cilantro leaves

Let’s make it

1. Pat the chicken dry and season with 3 g of the salt. Heat the oil in a wide, heavy pan over medium-high heat and brown the chicken for 8–10 minutes, turning it; transfer to a plate.
2. Lower the heat to medium. Add the onion and remaining 3 g salt to the pan and cook for 8–10 minutes, stirring, until softened and golden. Stir in the garlic, ginger, coriander, cumin, turmeric and chili powder for 1 minute.
3. Turn the heat to low. Stir the yogurt into the onions a spoonful at a time, then gradually stir in the water to make a smooth sauce.
4. Return the chicken and its plate juices to the pan. Bring to a gentle simmer, cover and cook for 30–35 minutes, turning the pieces halfway through.
5. Uncover and simmer for 8–10 minutes to thicken the sauce. Check each large piece with a thermometer away from the bone; it must reach 165°F / 74°C. Continue cooking if necessary, adding a little water if the sauce becomes too thick.
6. Spoon the chicken and thick golden sauce into bowls and finish with all the cilantro leaves.