This dish is an original creation of mine, incorporating Gerudo Spice, roasted peppers, and chicken thighs along with some sour cream to make a curry with a different flavor profile. This dish is kind of a Gerudo play on Chicken Parpikash, which results in a bit of a Spanish and Hungarian profile. The smoky flavor and creamy texture of the curry complement the chicken very well.
Ingredients
4 boneless chicken thighs
1-2 tbsp olive oil
2 red peppers (mild bell peppers or large hot peppers)
1 onion, chopped
2 cloves of garlic, smashed
2 tbsp Gerudo Spice
2¼ cups chicken broth, divided
½ cup sour cream
1 tbsp cornstarch
2 cups Japanese rice
Handful of chopped parsley
Salt and pepper
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), then prepare the Japanese white 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. Remove the stem from the red peppers, slice them in half, and remove the seeds. Place them on a baking tray lined with aluminum foil. Grease the foil lightly with cooking spray or olive oil and roast the peppers in the oven for 20 minutes or until the skin starts to blister and slightly blacken. Remove them from the oven and allow them to cool. Once cooled, remove the skin and chop the peppers into small pieces.
Add the onion, garlic and red pepper to a food processor and purée. Set the vegetable purée 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.
Turn the heat to medium-low and add the vegetable purée to the pan. Cook for about 4 minutes, stirring as needed. Add the Gerudo spice and stir to incorporate. Allow to cook for about a minute, then add 2 cups of the chicken broth. Scrape any brown bits from the bottom of the pan and stir to blend the contents of the pan well. Turn the heat back up to medium and add the chicken back into the pan. Bring the broth to a boil and then reduce the heat to low and allow it to simmer. Simmer the chicken and broth for about 15 minutes. The chicken should be at an internal temperature of 165°F. If for some reason the chicken is not at this temperature, allow it to simmer until it reaches it.
Once again, remove the chicken from the pan onto a plate. Make a slurry by mixing the cornstarch and the remaining ¼ cup of chicken broth in a small bowl until well blended. Add the slurry to the broth in the pan, and stir to fully blend. Allow to cook for about 3-5 minutes to thicken. Stir the sour cream into the broth until fully blended.
Return the chicken to the pan and allow it to cook for 2-3 minutes more on low heat.
Serve a piece of the chicken with a generous helping of the curry sauce over (or beside) a serving of the rice. Top with some of the chopped parsley. I recommend serving with a side salad as well.