Yellow Curried Chicken with Potatoes, Peas and Cauliflower

  • 4 bone-in chicken thighs, skin removed
  • 3 Tbsp vegetable oil
  • 2 Tbsp ghee
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 Tbsp minced, peeled ginger
  • 2 Tbsp plus yellow curry powder
  • 3 Yukon gold potatoes, peeled and cut into 1/2-inch chunks
  • 1 1/2 cups water or chicken stock
  • 1/2 head cauliflower, chopped in small florettes
  • 1 cup frozen peas
  • Chopped cilantro, for garnish
  • Kosher salt and cracked black pepper

In a large saucepan, heat the oil.  Season the chicken thighs and lightly brown them in the oil.  When they are brown on both sides, remove them and set them aside on a small traty.  Reduce the heat to low and add the ghee. Sauté the onion in the ghee until softened.  Add the garlic, ginger, and curry powder.  Sauté for 1 minute more until you can smell the spices release their pungent oils.  Add the stock and the potatoes.  Place the chicken thighs on top if the potatoes so they are sitting half way out of the liquid.  Place a lid on the pot and simmer until the chicken is falling off the bone, the potatoes are cooked through and the sauce has thickened (about 1 hour).  Add the Cauliflower in the last 10 minutes of cooking so it is just cooked through.  Add the peas and season to taste with salt and pepper.  Serve garnished with fresh cilantro leaves and a dollop of Raita.