Indian-inspired chicken and vegetable curry

Heat a six and a half quart Dutch oven over high heat.

Toss the chicken thighs with a generous pinch of salt.

Add about three tablespoons of olive oil to the hot pot and lay in the thighs, former skin side down.

Sear three to four minutes on the first side.

Chunk the onion, slice the unpeeled ginger into coins, add the garlic cloves to the food processor.

Spin about 20 seconds until the veg is broken down into a paste.

Flip the thighs and cook two to three minutes more, six or seven minutes total, to at least 90 percent done.

Move the thighs to a sheet tray to rest.

Add the onion, ginger and garlic paste and at least a teaspoon of salt to the pot.

Stir with a wooden spoon, deglazing the seared bits off the bottom with the water in the veg.

Fry over high heat two minutes until the veg is softened.

Add the curry powder, chili powder, cumin, turmeric, garam masala and cayenne.

Add the tomato paste, stir and let it fry and bloom about 30 seconds.

Add the water and half a can of tomato puree, stir and bring to a full simmer.

Lid on, simmer three to four minutes, stirring at least once, until the aromatics are tender.

Rustic chop the rested thighs into about three quarter inch pieces, keeping the juices.

Return the chicken and its juices to the pot at about the 12 to 13 minute mark, stir, bring back to a simmer over medium high.

Add salt and a small pinch of sugar.

Add the spinach, the frozen peas and the heavy cream, stir.

Lid on over medium heat about a minute until the spinach wilts and the peas thaw.

Taste for salt level and adjust.

Microwave a cup of frozen basmati rice 60 to 90 seconds.

Toast the naan about 60 seconds to crisp it.

Spoon the curry over the rice and top with fresh cilantro.