Recipe: Yummy Curry Chicken Thighs

Curry Chicken Thighs. Indian cuisine may seem intimidating at first because of all the exotic spices. However, this recipe for Curry Braised Chicken Thighs uses ingredients found at any local grocery store or international market like Madras curry powder. Melt butter then add the rest of the ingredients except chicken.

How to make coconut curry chicken thighs. Brown the chicken: Start by searing the chicken thighs in a large, deep frying pan or skillet. Melt coconut oil (or use any oil of your preference) and add the chicken thighs. You can cook Curry Chicken Thighs using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of Curry Chicken Thighs

1. It's 4 lbs of boneless skinless chicken thighs.
2. You need 4 Tbsp of extra virgin olive oil.
3. Prepare 2 of medium onions, small dice.
4. You need 3 of jalapeños, seeded and small dice.
5. It's 16 cloves of garlic, minced.
6. Prepare 2 tsp of fresh ginger, grated.
7. Prepare 4 Tbsp of dried basil.
8. You need 3 Tbsp of yellow curry powder.
9. It's 2 tsp of chili powder.
10. It's of Salt & black pepper.
11. Prepare 2 (13.5 oz) of cans coconut milk.
12. It's 2 Tbsp of cornstarch.
13. Prepare 1/2 cup of chopped fresh cilantro.
14. It's of Rice.

Chicken thighs are flavored with honey, mustard, and curry powder and baked in the oven. The dish produces a delicious sauce that goes well with rice. Juicy Chicken Thighs in Curry Recipe. If you enjoy curries, you must make these curry coconut milk chicken thighs now.

Curry Chicken Thighs step by step

1. Season chicken on both sides with salt & pepper, set aside. Heat oil in large skillet on med-hi. Brown chicken on both sides in batches. Set chicken aside..
2. While skillet is hot stir in onions and jalapeños, cool about 5-7 minutes until soft..
3. Add in garlic and ginger, stir. Add in spices dried basil, yellow curry, & chili powder, stir all together and cook 3-4 minutes..
4. Add in coconut milk and stir to combine..
5. Add chicken back into skillet and cover with the sauce. Cover and reduce heat to medium low. Simmer for 20 minutes..
6. While chicken is cooking, make your rice..
7. Serve over rice and top with chopped fresh cilantro. Enjoy!.

It is so good, and so simple to make. We know we have a winner when Diane's mom devours a dish. She is always a gracious eater, but usually samples like a hummingbird. For the Mughlai Chicken (from FEAST) Nigella suggests using chicken thighs as the meat is moister, though chicken breasts can be used instead if preferred. The chicken is briefly browned in a frying pan and then cooked in a creamy, mildly spiced sauce.