Aromatic Spiced Chicken Curry

A flavorful, fusion-inspired chicken curry that utilizes a balanced blend of Japanese 7-spice (Shichimi Togarashi) and standard yellow curry powder, brightened with extra cardamom to create a fragrant, warming sauce.

Prep: 15 min · Cook: 30 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 lb chicken thighs
• 1 large onion
• 3 cloves Garlic
• 1 tbsp ginger
• 2 tbsp curry powder
• 1 tsp 7 spices
• 0.5 tsp Cardamom
• 1.5 cup chicken stock
• 0.5 cup Coconut milk
• 2 tbsp Vegetable oil
• 0.5 tsp Salt

Cooking instructions

1. Cut the chicken thighs into 1-inch pieces. Finely dice the onion, mince the garlic, and grate the ginger.
2. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove chicken from the pan. (about 5 min)
3. In the same pan, add the onion and cook until softened, about 5 minutes. Stir in the garlic and ginger, cooking until fragrant, 1 minute. (about 6 min)
4. Add the curry powder, 7 spices, and cardamom. Stir for 30 seconds to toast the spices.
5. Pour in the chicken stock and bring to a simmer. Return the chicken to the pan, cover, and simmer until the chicken reaches an internal temperature of 165°F, about 15 minutes. (about 15 min)
6. Stir in the coconut milk and salt, and cook uncovered for another 4 minutes to thicken the sauce slightly. (about 4 min)