½ tsp turmeric
4 boneless, skinless chicken thighs
1–2 tbsp olive oil
1 medium red bell pepper or large hot red chili 1 large ripe tomato
1 onion, diced
2 cloves garlic, minced
2 tbsp Gerudo Spice
3 cups chicken broth
1 bay leaf
½ tsp salt, plus additional
¼ tsp black pepper, plus additional
¼ cup all-purpose flour
¼ cup butter, softened
½ cup milk
Chopped parsley, for garnish
Note: As Gerudo Spice is mild, if you want a curry with heat, you will want to use a spicier red pepper. If you are fine with a milder curry, then using red bell peppers will work just fine for this dish.
To make the rice, first wash the Japanese rice in a colander by running cold water through it until the water comes out clear (not cloudy). Once the rice has been washed to remove excess starch, toss the rice with the turmeric until it is all evenly coated. Prepare the rice according to the directions on the package, using either a rice cooker or in a pot on the stovetop
Preheat an oven to 450°F. Halve and deseed the pepper and tomato. Place them cut-side down on a lightly oiled foil-lined baking tray. Roast them for 20–25 minutes, until skins are blistered and slightly charred. Once thst happens, remove the tray from the oven and allow them to cool.
Once the tomato and pepper have cooled, peel the skins off and chop the flesh roughly. Add the chopped roasted pepper and tomato to a blender or food processor. Purée them until smooth and then set aside.
Salt and pepper both sides of the chicken thighs generously. Add 1-2 tbsp of olive oil to a deep pan or a dutch oven over medium heat. Place the chicken thighs in the pan, and cook for 5 minutes. Flip the chicken thighs to the other side and cook for an additional 5 minutes more. Remove the chicken from the pan and set aside on a plate. Cook the thighs in batches if you need to. Don't overcrowd the pan.
Once you have seared all of the chicken thighs, slice the chicken into 1 inch pieces. Reserve the chicken on the plate for now.
In the same pan, lower heat to medium-low. Add the onion and sauté until soft and translucent, about 4–5 minutes. Add the garlic, stir it into the onion, and cook for 1 minute more.
Pour in the pepper-tomato purée and stir well. Sprinkle in the Gerudo spice and let it bloom for 1–2 minutes.
Add the chicken broth to the pan and stir to combine. Scrape up any brown bits from the bottom of the pan. Return the chopped chicken thighs to the pan and stir them through. Add the bay leaf along with ½ tsp salt and ¼ tsp black pepper. Bring the pan to a light boil, then reduce to a simmer. Cover and simmer for 15–20 minutes, until chicken is cooked through.
While the curry simmers, mash the softened butter and flour together in a small bowl to form a beurre manié.
Once the chicken is done, remove the lid from the pan and remove and discard the bay leaf. Whisk the beurre manié into the simmering sauce until it is fully incorporated. Allow it to simmer and thicken for 3-4 minutes.
Remove the pan from the heat and stir in the milk. Stir until the milk is fully blended into the sauce. Return the pan to the heat and allow it to simmer uncovered on low heat for 3–5 more minutes, until the sauce is fully thickened and silky. Season with additional salt and back pepper, if necessary.
When finished, remove from heat and serve. Serve the curry in a bowl beside the rice, each on half of the bowl. Garnish the rice with chopped parsley. Enjoy!