Recipes, re-invented from cooking shows
Easy Chicken Kama Sutra
Prep. Time:
Baking Time:
Total Time:
15 minutes
30 minutes
45 minutes
Serves:
Serves 4 - 6
Vinny created this dish for Top Chef ™ Season 22. This Easy version keeps all the warmth and depth of the original — fenugreek-led, creamy, golden — but skips the whole-spice toasting and grinding by using pre-ground spices bloomed in butter. The rustic, unblended sauce is rich enough to scoop up wi...
Read more
Ingredients
FOR THE CHICKEN AND SAUCE:
120 g butter
8 boneless, skinless chicken thighs
Salt and pepper
1 large sweet yellow onion, roughly chopped
2 cloves garlic, sliced
1 heaped tablespoon ground fenugreek
1 heaped tablespoon ground fennel
1/2 heaped tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon yellow curry paste
1 can (398 ml) coconut milk
1 cup heavy cream
2 cups chicken stock
200 ml canned crushed tomatoes
220 g corn kernels (frozen is fine)
TO SERVE:
Warm flatbread (naan or roti)
Method
STEP 1: SEAR THE CHICKEN
Melt half the butter (about 60 g) in a wide, heavy pan over medium-high heat. Season the chicken thighs with salt and pepper, then sear until golden brown on both sides — about 3 minutes per side. They don't need to cook through. Lift out onto a plate.
STEP 2: SOFTEN THE ONION AND GARLIC
Add the remaining butter to the pan and turn the heat down to medium-low. Add the chopped onion and sliced garlic with a pinch of salt. Cook gently for 8–10 minutes, stirring now and again, until the onion is very soft and lightly golden at the edges.
STEP 3: BLOOM THE SPICES
Push the onion to one side, tip in the ground fenugreek, fennel, coriander, and cumin, and stir them in the butter for about 30 seconds until fragrant. Add the yellow curry paste and stir everything together for another minute.
STEP 4: BUILD THE SAUCE
Pour in the coconut milk, cream, chicken stock, and crushed tomatoes. Add the corn. Stir to combine and bring to a gentle simmer.
STEP 5: FINISH THE CHICKEN
Return the chicken thighs (and any resting juices) to the pan. Simmer uncovered over low heat for about 15 minutes, until the chicken is cooked through and the sauce has thickened slightly. Taste and adjust the salt.
STEP 6: SERVE
Spoon the chicken and rustic sauce into bowls and serve hot with warm flatbread for mopping.
Instructions
FOR THE CHICKEN AND SAUCE:
120 g butter
8 boneless, skinless chicken thighs
Salt and pepper
1 large sweet yellow onion, roughly chopped
2 cloves garlic, sliced
1 heaped tablespoon ground fenugreek
1 heaped tablespoon ground fennel
1/2 heaped tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon yellow curry paste
1 can (398 ml) coconut milk
1 cup heavy cream
2 cups chicken stock
200 ml canned crushed tomatoes
220 g corn kernels (frozen is fine)
TO SERVE:
Warm flatbread (naan or roti)
Heading 5
Ingredients
STEP 1: SEAR THE CHICKEN
Melt half the butter (about 60 g) in a wide, heavy pan over medium-high heat. Season the chicken thighs with salt and pepper, then sear until golden brown on both sides — about 3 minutes per side. They don't need to cook through. Lift out onto a plate.
STEP 2: SOFTEN THE ONION AND GARLIC
Add the remaining butter to the pan and turn the heat down to medium-low. Add the chopped onion and sliced garlic with a pinch of salt. Cook gently for 8–10 minutes, stirring now and again, until the onion is very soft and lightly golden at the edges.
STEP 3: BLOOM THE SPICES
Push the onion to one side, tip in the ground fenugreek, fennel, coriander, and cumin, and stir them in the butter for about 30 seconds until fragrant. Add the yellow curry paste and stir everything together for another minute.
STEP 4: BUILD THE SAUCE
Pour in the coconut milk, cream, chicken stock, and crushed tomatoes. Add the corn. Stir to combine and bring to a gentle simmer.
STEP 5: FINISH THE CHICKEN
Return the chicken thighs (and any resting juices) to the pan. Simmer uncovered over low heat for about 15 minutes, until the chicken is cooked through and the sauce has thickened slightly. Taste and adjust the salt.
STEP 6: SERVE
Spoon the chicken and rustic sauce into bowls and serve hot with warm flatbread for mopping.
Comments, or questions, for this recipe
Caren, I make the original "Chicken Kama Sutra" at least once a week - my friends and family love this dish. I developed the "Easy" version because so many people asked about short-cuts. It's significantly easier and fabulous in its own way. If you try it, please let us all know how it works out - or join our facebook group "Cook Along with TV" (https://www.facebook.com/groups/896976876694967). Anyway, thanks. Jo
Jo
May 24, 2026
Can’t wait to try
Caren Ebert
May 24, 2026
Add a new comment