Oh Shito! Chicken Curry
Story
This recipe is the perfect way to combine the flavors of Ghanaian cuisine into an easy-to-make curry inspired by South Asian cuisine. Since the star ingredient of this curry is chicken, it made sense to use Oh Shito! Chicken to enhance the dish. While there are many spices you can use in curry, this recipe keeps it simple by using a few simple, whole spices. Onions are added for some texture, tomato paste for some extra acidity, and heavy cream to balance the heat in this dish.
While supporting small businesses like Oh Shito!, try getting your produce, meat, and dairy for this dish from your local farmer's market to continue your support. Not to mention that shopping locally is also sustainable for the environment and your health!
Ingredients
For the Curry:
6 oz of Oh Shito! Chicken
2 large boneless and skinless chicken breasts, cut into 1-inch cubes
2 tbsp of tomato paste
¼ cup of heavy cream
⅓ to ⅔ cup of water*
1 medium or large onion, sliced
1 tbsp of palm oil
2 tsp of apple cider vinegar
1/2 of a cinnamon stick
2-3 dried bay leaves
3 whole cloves
2 green cardamom pods
1 tsp of fine sea salt + more to taste
Cilantro to garnish
To serve with:
Cooked basmati rice
Directions
Marinate the chicken pieces in 4oz of the Oh Shito! Chicken for at least 6 hours or overnight.
Heat a large pot on high and add the palm oil.
Once the oil is heated, add sliced onions, and saute with 1 tsp of fine sea salt. Turn down the heat to medium.
Once the onions start to cook down (after about 5 minutes), add the whole spices and tomato paste, and mix with onions until the tomato paste is evenly distributed.
Add the chicken (marinade and all) into the pot. Let the chicken brown a bit on one side and flip to the other side to brown as well. This process should take about 2 minutes.
Add the vinegar and scrape the bottom of the pot to get off all the brown bits and residue from browning the chicken and onions.
Add water and 2 oz of the Oh Shito! Chicken, stir and bring to a boil.
Once boiling, turn the heat down to a simmer and cover the pot. Let cook for 15 to 20 minutes until chicken is tender and cooked all the way through.
Taste for salt. Add more if desired and stir the curry.
Turn off the heat and add in heavy cream. Stir until curry sauce is homogeneous.
Serve the curry in bowls of prepared basmati rice and garnish with fresh cilantro leaves.
Enjoy!
*Add more or less water depending on how much sauce you prefer your curry to have.
Recipe Development, Food Styling, and Food Photography by Farihah Begum Shukie