Curry Chicken Thighs
Curry Chicken Thighs

Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, curry chicken thighs. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Curry Chicken Thighs is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Curry Chicken Thighs is something which I’ve loved my entire life.

Melt butter then add the rest of the ingredients except chicken. Remove skin and excess fat from chicken. Roll chicken in sauce and put in greased baking dish.

To get started with this particular recipe, we have to first prepare a few components. You can cook curry chicken thighs using 14 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Curry Chicken Thighs:
  1. Get 4 lbs boneless skinless chicken thighs
  2. Take 4 Tbsp extra virgin olive oil
  3. Prepare 2 medium onions, small dice
  4. Make ready 3 jalapeños, seeded and small dice
  5. Take 16 cloves garlic, minced
  6. Make ready 2 tsp fresh ginger, grated
  7. Get 4 Tbsp dried basil
  8. Get 3 Tbsp yellow curry powder
  9. Take 2 tsp chili powder
  10. Take Salt & black pepper
  11. Prepare 2 (13.5 oz) cans coconut milk
  12. Take 2 Tbsp cornstarch
  13. Make ready 1/2 cup chopped fresh cilantro
  14. Make ready Rice

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. Serve chicken thighs, curry sauce, and veggies over rice.

Instructions to make Curry Chicken Thighs:
  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!

Top with coconut condiment and reserved cilantro leaves, and serve with lime wedges alongside for squeezing. 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. If the chicken is rubbery in texture then it is likely that it is being overcooked, or cooked too fiercely. Salt and pepper - For seasoning and to taste.

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