Careme

Instructions

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1. 1.

   Cut 1 lb chicken thighs into 1 1/2-inch pieces and toss with 5.5 g fine sea salt. Let the chicken stand for 10 minutes while completing the remaining prep.

2. 2.

   Prepare the vegetables and aromatics:

   • 1 lb green zucchini squash, quartered lengthwise and cut into 3/4-inch pieces
   • 8 oz white onion, finely diced
   • 3 garlic cloves, minced
   • 1 tablespoon grated ginger root
   • 1 lime, halved
   • 1/2 bunch cilantro, leaves and tender stems chopped

   Keep each component separate for cooking.

3. 3.

   Make the spice mixture by combining:

   • 1 tablespoon Sri Lankan or Madras curry powder
   • 1 teaspoon ground cumin
   • 1/2 teaspoon ground turmeric
   • 1/4 teaspoon ground cinnamon
   • 1/8 teaspoon cayenne pepper

   Set the spice mixture beside the stove.

4. 4.

   Rinse 1 cup jasmine rice until the water is nearly clear. Combine it in a saucepan with 1 1/2 cups water and 2 g fine sea salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

5. 5.

   While the rice cooks, heat 2 teaspoons neutral cooking oil in a wide saucepan over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened. Add the minced garlic, grated ginger, and spice mixture; stir for 30 seconds until fragrant.

6. 6.

   Add the salted chicken and cook for 3 minutes, stirring to coat it with the spices. Pour in 1 can (13.5 oz) light coconut milk and 1/4 cup water, then stir in 3 g fine sea salt. Bring to a gentle simmer and cook uncovered for 6 minutes. Add the prepared zucchini and simmer for another 7 to 9 minutes, until tender-crisp and the chicken reaches 175°F. Remove from the heat and rest for 3 minutes.

7. 7.

   Squeeze the prepared lime into the curry and stir in half of the chopped cilantro. Fluff the steamed rice, divide it among three shallow bowls, and spoon over the chicken and zucchini curry. Garnish with the remaining chopped cilantro.

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