Careme

Instructions

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1. 1.

   Cut 12 ounces boneless skinless chicken thighs into 1 1/2-inch pieces. Toss with 1 1/2 teaspoons Diamond Crystal kosher salt and let stand while you prepare the vegetables.

2. 2.

   Scrub 1 pound kabocha squash, halve it, and scoop out the seeds. Cut into 3/4-inch pieces, leaving the edible skin on; you should have about 12 ounces. Peel and thinly slice 1 small yellow onion, about 4 ounces. Mince 3 garlic cloves and finely grate 1 tablespoon ginger. Cut 1 lime into wedges.

3. 3.

   Rinse 1/2 cup dry jasmine rice and drain. Combine in a small saucepan with 3/4 cup water and 1/2 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, and cook over low heat for 15–18 minutes, until the water is absorbed. Remove from the heat and leave covered for 10 minutes while the curry cooks.

4. 4.

   Heat 2 teaspoons neutral oil in a deep skillet or medium saucepan over medium heat. Add the sliced onion and cook for 5–6 minutes, stirring, until softened and lightly golden.

5. 5.

   Add the minced garlic and grated ginger to the onion. Add the following spices:

   • 1 tablespoon salt-free curry powder
   • 1/2 teaspoon ground turmeric
   • 1 teaspoon ground coriander
   • 1/2 teaspoon fennel seeds, lightly crushed

   Stir for 30 seconds, then add 2 tablespoons water and stir for another 30 seconds to make a fragrant spice paste without scorching it.

6. 6.

   Add the seasoned chicken to the spice paste and stir for 2 minutes to coat. Add the prepared squash, 1/2 cup well-stirred unsweetened coconut milk, 3/4 cup water, and 1 1/2 teaspoons Diamond Crystal kosher salt. Bring to a gentle simmer, cover, and cook over medium-low heat for 15 minutes, stirring once or twice.

7. 7.

   Uncover and simmer gently for 5–7 minutes, until the squash is tender, the sauce lightly coats a spoon, and the chicken reaches 175°F. Gently mash two or three squash pieces into the sauce if you prefer it thicker.

8. 8.

   Fluff the rice and divide between two shallow bowls. Spoon the chicken, squash, and coconut curry alongside it, and serve with the lime wedges for squeezing over.

Want more detail? See the temperature guide.