ISSA KNIFE RECIPES

Steps:

• Finely grate 3 garlic cloves into a large bowl with a Microplane. Cut 1 lemon in half and squeeze juice through your hand or a fine-mesh sieve into bowl; discard seeds. Mix in 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ¼ tsp. Kashmiri chile powder. Add 2–3 lb. skinless, boneless chicken thighs (about 8 large) and toss to evenly coat. Cover bowl and let sit at room temperature 30 minutes.
• Meanwhile, make the curry base. Coarsely chop 1 medium onion, 1 plum tomato, 1–2 green Thai chiles (depending on how spicy your chiles are and your heat tolerance), and ¼ cup cilantro leaves with tender stems. Transfer to a blender or food processor and blend or process until smooth.
• Heat broiler. Heat 2 Tbsp. extra-virgin olive oil in a high-sided skillet or large pot over medium. Add ¼ tsp. ground coriander, ¼ tsp. ground cumin, and ⅛ tsp. ground turmeric. Cook, stirring, until fragrant, about 1 minute. Pour in purée and add 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt. Stir to combine and cook, stirring occasionally, until raw onion smell subsides and curry is paste-like in consistency, 15–20 minutes.
• Arrange chicken on a foil-lined rimmed baking sheet and broil until cooked through, charred in spots, and a thermometer inserted into the thickest parts registers 165°, 17–20 minutes.
• While the chicken is cooking, shake one 13.5-oz. can unsweetened coconut milk to ensure coconut cream is incorporated, then add coconut milk to curry and stir well to combine. Curry should be pale yellow. Bring to a gentle simmer and cook until warm and slightly thickened, 5–10 minutes.
• Once chicken is finished, add chicken and any juices accumulated on baking sheet to curry and reduce heat to low; mix well to combine. Stirring constantly to prevent curry from breaking, dribble in ¼ cup heavy cream. Taste and season with more salt if needed.
• Cut remaining 1 lemon into wedges. Serve kuku paka with basmati rice and/or some crusty bread and lemon wedges for squeezing over. Top with additional cilantro to taste.