Ingredients

Curry

• 1 medium sized yellow onion, peeled and finely diced
• 2 tablespoons garlic, minced
• 2 tablespoons ginger, minced
• 1 teaspoon black mustard seeds
• 1-2 tablespoons madras style curry powder
• 1-2 teaspoons ground cumin seeds
• 1-2 teaspoons ground coriander seeds
• 2 pounds boneless, skinless chicken thighs, cut into 1” cubes
• Kosher salt, to taste
• freshly ground black pepper, to taste
• 1 pound russet potatoes, peeled and cut in a medium dice
• 1 can (15 ounces) crushed tomatoes
• 1 can (15 ounces) coconut milk
• juice of 1 lemon
• 2-3 tablespoons cilantro leaves and small stems, chopped

Celebration Rice

• 2 cups basmati rice (cooked and cooled)
• 4 tablespoons coconut oil, divided
• 1 cup yellow onion, diced
• 2 tablespoons garlic, minced
• 2 tablespoons ginger, minced
• 1-2 tablespoons Madras style curry powder
• Kosher salt, to taste
• 2 cups frozen peas and carrots, defrosted
• 1/2 cup golden raisins
• 1/2 cup chopped dates

Instructions

Heat a large heavy-bottomed Dutch oven or stock pot over medium-high heat. When the pot is hot add the diced onion and cook, stirring frequently until the onions start to soften and brown lightly. Once the onions have browned, add the garlic and ginger and stir to combine with the onion. Cook for 2-3 minutes, stirring frequently.

Push the onion mixture to the sides of the pot and add the mustard seeds. Toast the seeds for 20 seconds. Add the curry powder, cumin, and coriander. Roast, without stirring, for about 10 seconds. Stir to combine with the onion mixture and cook for another 30 seconds Add the cubed chicken and season with salt and pepper. Reduce the heat slightly and cook the chicken for 2 to 3 minutes, stirring occasionally.

Add the potatoes, tomatoes, and coconut milk and stir to combine. Bring the mixture to a boil and then reduce the heat so the curry is at a gentle simmer. The curry will need to simmer for at least 25 minutes over a very gentle flame until the chicken is fully cooked and tender and the potatoes are fork tender.

While the chicken is cooking, heat the Wolf Griddle to 325°F. When the griddle is hot add half of the coconut oil and heat briefly. Add the onions, garlic, and ginger to the oil. Cook, moving almost constantly, until the onions start to brown. Add the cooked rice to the griddle and stir to combine with the onion mixture.

Heat the rice through, 2-3 minutes, make a hole in the center of the rice, and add the remaining coconut oil. Add the curry powder to the oil and cook for about 10 seconds. Combine with the rice mixture, stirring well to combine. Season with salt and add peas, carrots, raisins, and dates. Stir well. Allow the rice to heat all the way through and transfer to a serving bowl or platter.

When the curry is fully cooked add the lemon juice and chopped cilantro. Stir and adjust the seasoning if necessary. Serve over the rice.