Fijian-Style Baklouti Chili Chicken Curry

3 lbs. boneless chicken thighs cut into 2" pieces
3 large onions finely chopped
1 Tbsp finely grated ginger
½  tsp whole mustard seed
½ tsp whole cumin seed
½ tsp ground cardamom
5 curry leaves (optional)
2 Tbsp garam masala
1 Tbsp turmeric
2 Tbsp HIMALAYAN PINK SALT* 
freshly ground BLACK PEPPER* to taste
1 Tbsp GARLIC OLIVE OIL*
3 Tbsp BAKLOUTI CHILI OLIVE OIL* 
1 Tbsp HONEY GINGER BALSAMIC*
½ cup chicken stock - low sodium
1 cup water
1 cup diced tomatoes
½ cup cilantro
2 thinly sliced serrano chilies – optional
2 cups Basmati rice

 

Heat Baklouti oil in a large heavy bottom dutch oven over medium heat. Add
the mustard seed, cardamom and cumin seeds to pot. Stir until fragrant and the seeds begin to pop. Add curry leaves if using. Add finely chopped onions, stir occasionally and cook until well browned, about 7-10 minutes. Begin rice preparation according to package instructions.

Add the ginger, garam masala, turmeric and Garlic olive oil stirring until well combined. Add chicken, tomatoes, stock, a cup of water, and honey ginger white balsamic. Add salt and pepper then allow to simmer gently for 30 minutes until the curry has reduced and thickened a bit. While the curry is simmering, complete rice preparation.

Taste curry and adjust the seasoning to your preference. Serve over basmati rice with cilantro and thinly sliced serrano chilies as garnish. You can substitute many different flavors of olive oil and balsamic than those listed here, try your favorites or let us give you some ideas. Enjoy! Serves 6.

* Available at The Vintage Olive *