Categories: Meals

Ingredients

• 4 garlic cloves
• 2 Fresno chile peppers, seeded
• 1/4 cup sliced peeled fresh ginger
• 1/4 cup tomato paste
• 1/4 cup vegetable oil
• 2 tbsp. Worcestershire
• 1 tbsp. Madras curry powder
• 1 tbsp. paprika
• 1 onion, chopped
• Kosher salt
• 2 1/2 cups shredded roast chicken (see recipe)
• Black pepper
• Cooked white rice and fresh cilantro, for serving

Directions

1. Puree the garlic, chiles, ginger, tomato paste, 2 tbsp. vegetable oil, the Worcestershire, curry powder and paprika in a food processor until a paste forms, scraping down the sides and adding 1 to 2 tbsp. water as needed.

2. Heat the remaining 2 tbsp. vegetable oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender and lightly browned, about 6 minutes. Add the garlic-splice paste and cook, stirring constantly, until toasted and darkened in color, 1 to 2 minutes.

3. Add 2 cups water and 1 tsp salt to the skillet. Bring to a simmer, then reduce the heat to low; cover and simmer, stirring occasionally, 10 minutes. Add the chicken and continue cooking, stirring occasionally, until the sauce thickens slightly, 8-10 more minutes. Season with salt and pepper and thin with water, if needed. Serve with rice and top with cilantro.

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