Careme

Instructions

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1. 1.

   Cut 1 lb boneless skinless chicken thighs into 1 1/2-inch pieces, season evenly with 5.5 g Diamond Crystal kosher salt, and let stand for 10 minutes while preparing the vegetables and rice.

2. 2.

   Prepare the late-summer vegetables:

   • 12 oz Japanese eggplant, cut into 3/4-inch pieces
   • 6 oz Walla Walla sweet onion, diced
   • 8 oz Campari tomatoes, diced
   • 0.5 oz peeled ginger, finely grated
   • 2 garlic cloves, finely grated

   Keep them together as the prepared vegetables.

3. 3.

   Rinse 1/2 cup jasmine rice. Combine it in a small saucepan with 3/4 cup water and 1 g Diamond Crystal kosher 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 5 minutes before fluffing.

4. 4.

   Make the curry spice mixture by combining:

   • 1 tablespoon Sri Lankan roasted curry powder or standard curry powder
   • 1/2 teaspoon ground turmeric
   • 1/4 teaspoon cayenne pepper
   • 1/4 teaspoon ground cinnamon

   Set aside.

5. 5.

   Heat 1 tablespoon neutral cooking oil in a wide, deep skillet over medium-high heat. Add the seasoned chicken in one layer and sear for about 3 minutes per side until browned but not cooked through; transfer it to a plate.

6. 6.

   Add 1 tablespoon neutral cooking oil to the skillet. Add the prepared vegetables with 2.5 g Diamond Crystal kosher salt and cook over medium heat for 6 minutes, stirring occasionally, until the onion softens and the eggplant begins to brown.

7. 7.

   Stir the curry spice mixture into the vegetables and cook for 30 seconds. Add 1 cup light coconut milk, 1/2 cup water, and 2 teaspoons apple cider vinegar, scraping up the browned bits. Return the seared chicken and its juices to the skillet.

8. 8.

   Bring the curry to a gentle simmer, then reduce the heat to medium-low and cook uncovered for 14–16 minutes, stirring occasionally, until the eggplant is tender, the sauce lightly thickens, and the chicken reaches 175°F. Remove from the heat and rest for 3 minutes.

9. 9.

   Fluff the rice and divide it between two shallow bowls. Spoon the chicken and Japanese eggplant curry over the rice, arranging several browned eggplant and tomato pieces on top.

Want more detail? See the temperature guide.