Oily Chicken Curry

Ingredients

• 500 g Chicken Thigh
• 2 pcs Onion
• 5 pcs Garlic
• 20 g Ginger
• 1 tsp Turmeric Powder
• 1 tsp Paprika
• 2 tsp Shrimp Paste
• 2.3333333333333335 tbsp Fish Sauce
• 80 ml Peanut Oil
• 1 pcs Tomato
• 250 ml Water
• 1 pcs Lime
• 10 g Cilantro
• 2 tsp Kosher Salt

Method

1. Thinly slice {onion}, mince {garlic} and {ginger}, chop {tomato}, and pat {chicken_thigh} dry so it braises richly instead of steaming.
2. Heat {peanut_oil} in a wide pot over medium-low heat. Add {onion} with {kosher_salt} and sweat slowly until very soft and lightly golden, then stir in {garlic}, {ginger}, {turmeric_powder}, {paprika}, and {shrimp_paste}. Cook until deeply fragrant and the oil turns golden.
3. Add {chicken_thigh} to the pot over medium heat and turn to coat in the curry base. Season with more {kosher_salt}, add {fish_sauce} and {tomato}, then cook until the tomato collapses. Pour in {water}, bring to a gentle simmer, cover loosely, and braise until the {chicken_thigh} is tender and the oil begins to separate and rise back to the surface.
4. Uncover and simmer over medium-low heat until the gravy clings to {chicken_thigh} and a clear layer of spiced {peanut_oil} floats on top. Taste and adjust with {fish_sauce} or {kosher_salt} if needed.
5. Off the heat, scatter {cilantro} over the curry and squeeze over {lime} to brighten the rich sauce just before serving.