Chicken Curry (Mediterranean-inspired)
This chicken curry pairs Indian garam masala with olive oil, lemon and dried basil, a combination that tastes like two kitchens sharing one pot. Milk and lemon juice in the marinade work together to soften the bone-in thighs, while a generous six cloves of garlic and five green chiles carry the heat. Everything cooks together in one covered pot over low heat, so the marinade becomes the sauce.
Instructions
Smash the garlic cloves and slit the green chiles in half along their length. Squeeze the juice from half a lemon.
In a bowl, stir together the olive oil, garlic, lemon juice, chiles, milk, garam masala, dried basil and salt until you have a loose, fragrant marinade.
Add the chicken thighs and turn them until every surface is coated. Leave them to marinate for about half an hour to an hour.
Tip the chicken and all of the marinade into a pot and cover it. Cook over low heat until the chicken is cooked through and the meat is tender enough to pull easily from the bone.
Taste the sauce and add more salt if it needs it before serving.
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