Ingredients
- 2 tablespoons canola oil
- 1 small onion, coarsely chopped
- 4 pieces fresh ginger (each about the size and thickness of a 25-cent coin, unpeeled), coarsely chopped
- 2 teaspoons Raghavan's Blend (from Indian Cooking Unfolded) or store-bought Madras curry powder
- ½ cup canned diced tomatoes with their juices
- ½ cup half-and-half
- 1½ pounds skinless, boneless chicken breasts, cut into 2-inch cubes
- 1 teaspoon coarse kosher or sea salt
- 2 tablespoons finely chopped fresh cilantro leaves and tender stems
Instructions
Serves: 4
Method: Direct cooking, then simmering
Equipment: Big Green Egg Wok, Blender
- Set the EGG for direct cooking at 400ºF/204ºC.
- Heat the oil in a Big Green Egg Wok. Once the oil shimmers, add the onion, garlic, and ginger.
- Stir-fry until the onion turns light caramel brown around the edges, about 4 to 5 minutes.
- Sprinkle the spice blend into the pan and stir to mix. Let the spices roast in the onion medley until the aroma intensifies (about 10 seconds).
- Pour in the tomatoes and stir once or twice.
- Begin adjusting the upper and lower air vents to lower the heat to 300ºF/149ºC.
- Simmer the sauce uncovered, stirring occasionally, until the tomatoes soften, the excess moisture evaporates, and some of the oils in the spices start to dot the edges of the sauce (5 to 7 minutes).
- Pour the half-and-half into the pan and scrape the bottom to deglaze, incorporating any caramelized bits into the sauce.
- Transfer the chunky curry to a blender. Holding the lid down, puree until smooth and saffron-orange in hue.
- Return the sauce to the pan and stir in the chicken and salt.
- Close the dome and simmer, stirring occasionally, until the chicken is fully cooked, no longer pink, and its juices run clear (about 12 to 15 minutes).
- Sprinkle the chopped cilantro over the chicken curry and serve warm.
