Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 500 grams of boneless, skinless chicken thighs with 2 tablespoons of Durban curry powder, 1 teaspoon of ground turmeric, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 3 cloves of minced fresh garlic, 1 tablespoon of grated fresh ginger, 2 tablespoons of lemon juice, 1 teaspoon of salt, and 0.5 teaspoon of freshly ground black pepper; toss to coat evenly and let marinate for 15 minutes.

2. 2

   Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat until shimmering, then pan-sear the marinated chicken thighs for 5-7 minutes per side, or until deeply golden brown and cooked through.

3. 3

   Remove the seared chicken from the skillet and set aside on a plate, tented with foil to keep warm.

4. 4

   In the same skillet, add 1 more tablespoon of olive oil, then sauté 1 medium finely chopped red onion for 3 minutes until softened.

5. 5

   Add 2 inches of finely minced fresh galangal, 1 medium finely chopped red chilli, and 1 medium diced green bell pepper to the skillet, cooking for another 4-5 minutes until the bell pepper starts to soften.

6. 6

   Stir in 4 large diced Roma tomatoes and 1 teaspoon of sugar (optional), bringing the mixture to a simmer and cooking for 8-10 minutes, stirring occasionally, until the relish thickens slightly.

7. 7

   Taste the spicy galangal tomato relish and adjust seasoning as needed with additional salt and pepper, then serve the pan-seared Durban chicken hot, topped with generous portions of the fresh relish.