At Home Chicken Curry {the non-curry curry}


  • 1 Teaspoon-Coriander Seeds
  • 1 Teaspoon-Mustard Seeds
  • 1 Teaspoon-Cumin Seeds
  • 1 Teaspoon-Fennel Seeds
  • 3 Cloves-Garlic-peeled
  • ¼ Cup-Ginger-peeled, rough chopped
  • 3 Each-Roasted Red Pepper-deseeded, rough chopped
  • 6 Each-Chipotle Peppers-(packed in adobo), deseeded
  • 1 Each-Jalapeno Pepper-leave in seeds for hotter curry paste
  • ½ Cup-Cilantro-leaves only
  • 3 Tablespoons-Tomato Paste
  • 1 Tablespoon-Smoked Paprika
  • 1 Bunch-Green Onions-rough cut
  • 2 Tablespoons-Apple Cider Vinegar
  • 2 Tablespoons-Olive Oil


  • 4 Each-Chicken Thighs-cut into bite size chunks
  • 3 Tablespoons-Olive Oil
  • To Cover-Chicken Stock
  • ½ Cup-Plain Greek Yogurt
  • 1 Cup-Heavy Cream
  • 1 Bunch-Green Onions-cut on bias


  1. Place chicken in a large zip bag.
  2. Toast seeds in a pan over medium high heat until fragrant, about 2 minutes.
  3. Remove from pan, cool, place in coffee grinder and grind into a powder.
  4. In a food processor add remaining ingredients for paste along with toasted/ground spices.
  5. Process unto a smooth paste, remove 1/3rd of the paste and add to chicken.
  6. Seal bag and massage chicken with paste, let marinade for at least four hours or overnight.
  7. Warm a dutch oven over medium heat, add oil and pork.
  8. Cook chicken, searing on both sides until a nice crust has formed, about 5-7 minutes, stirring frequently.
  9. Add just enough stock to almost cover pork and lower heat to low.
  10. Cook until pork is tender and about half of the liquid has evaporated.
  11. Meanwhile if serving with rice, cook to packaged instructions, remove from heat and set aside to rest.
  12. Raise heat to medium, add curry paste and stir to coat.
  13. Add yogurt, heavy cream, green onions and stir to combine.
  14. Cook until slightly thickened, about 10 minutes.
  15. Serve over rice with soft flat bread on the side.