Stop Calling This “Brothy Rice"

By Tasty · 60 min

Ingredients

Instructions

1. Heat the oil in a large heavy pot over medium-high until shimmering, about 1 minute.
2. Add the mustard, fenugreek and cumin seeds and cook, stirring often, until they crackle and smell toasted, 1–2 minutes.
3. Add the sliced onion and stir to coat. Cook, stirring every minute, until soft, translucent and deep golden-brown at the edges, 8–10 minutes.
4. Meanwhile, pound the garlic, ginger, chile and a pinch of salt in a mortar until a coarse paste forms, about 2–3 minutes. Set aside.
5. Add the garlic paste, tomato and curry leaves to the pot and stir well. Cook, scraping the bottom, until glossy, deeply fragrant and the tomato has broken down, 3–4 minutes.
6. Add the curry powder, turmeric, chili powder and garam masala. Cook, stirring constantly, until the spices darken slightly and smell toasted, 2–3 minutes; add a small splash of water if it sticks or scorches.
7. Add the chicken and salt. Cook, stirring occasionally, until lightly browned, 10–12 minutes. Add the potatoes and stir to coat. Cook until moisture pools at the bottom, about 2 minutes.
8. Pour in 4 cups of water and bring to a rolling boil over high heat, scraping up browned bits.
9. Lower the heat to medium-low, cover and simmer gently until the chicken is very tender and the potatoes are cooked through, 30–40 minutes, uncovering to stir every 10 minutes.
10. Taste and add more salt if needed. If desired, add up to the remaining 1 cup water and simmer uncovered for 3–5 minutes. Add half the lemon juice, taste, and add more if needed.
11. Stir in the cilantro and cook undisturbed until the herbs wilt and the curry smells fresh, about 2 minutes. Remove from heat and, if desired, discard the curry leaves.
12. Spoon over cooked rice in 6 bowls with plenty of broth, and serve with the tomato-cilantro chutney.

Summarized from Tasty's video. Watch it for the details.

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