15-Minute Indian Chicken Curry Using a Food Processor Trick for the Aromatic Base
Brian Lagerstrom shows how to make a flavor-packed Indian-inspired chicken and vegetable curry in just 15-17 minutes. The key technique is blitzing onion, ginger, and garlic into a paste in a food processor, cutting down prep and cook time dramatically. Served over frozen basmati rice with toasted naan for a fast but satisfying weeknight meal.
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#weeknight dinner #under 20 minutes #frozen vegetables hack #high heat sear #Indian-inspired #curry #chicken thighs #spiced #gluten-free #quick meal #one-pot meal #food processor technique #dairy
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🧾 Ingredients
- 12 lbs / 1 kg boneless skinless chicken thighs
- 2Salt
- 3Neutral oil (light olive oil)
- 41 medium white onion, cut into chunks
- 52-3 inches ginger, cut into coins
- 65-7 garlic cloves
- 715g / 2.5 tbsp curry powder
- 85g / 2 tsp chili powder
- 95g / 1¾ tsp cumin
- 105g / 1¾ tsp turmeric
- 1115g / 2.5 tbsp garam masala
- 121-2g / 1-1.5 tsp cayenne pepper
- 1325g / 1.5 tbsp tomato paste
- 14300g / 1⅓ cup water
- 15400g / 14 oz tomato puree
- 16Pinch of sugar
- 17Large handful baby spinach
- 1850-75g / ½ cup frozen peas
- 1930-40g / ¼ cup heavy cream
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