Chicken Curry

And another rocking week spools down: a bounce into the office to make sure the network behaves for important meetings, a chance to meet my VP face to face, and a visit to my favorite Chinese restaurant.

Now safely ensconced in an undisclosed location in the Mid-Hudson Valley, I must consider seasonally compliant food. The days are cool, and the nights are cooler. I want heartier fare, so something with a rich gravy, a diet-compliant protein, and a good mix of vegetables. Maybe an Indo-Thai-Japanese curry approximation. (Yes, I steal from everyone.)

Wandering the local mega-mart, I find bone-in, skin-on chicken thighs right next to the skinless, boneless thighs. While the skinless, boneless thighs are just right to chunk up and simmer in a curry sauce, I really want a flavor boost.

Perhaps an Indian/Thai/Japanese version of chicken cacciatore, where I’ll season my chicken thighs, brown them off, and then use their grease, along with a healthy dab of curry paste, to sweat down my veggies and create a curry gravy to slow simmer/braise my chicken in.

The need for medium-high heat to brown the chicken and then low and steady heat for the slow braise just cries out for my deep cast iron skillet/chicken fryer or perhaps a small Dutch oven.

Curry Chicken thighs

Thai style dinner for two. Using bone in skin on thighs for all the flavor

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Indian, Thai

Calories: 1141

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 4 Ea Chicken Thighs Bone in, Skin on
• 2 tbsp Red Curry Paste
• 1 ea Onion peeled, large dice / rough chop
• 1" knob Ginger Peeled / Grated
• 1 can Coconut Milk Full Fat
• 2 ea Potatoes scrubbed, cut to chunks
• 2 rib Celery washed, large dice / rough chop
• 1 ea Bell Pepper Washed, large dice / rough chop
• 4 cloves Garlic Peeled / Smashed
• 2 ea Chili Peppers Washed, Seeded, Diced
• 1 tbsp Curry Powder / Garam Marsala Choose your power wisely
• Salt / Pepper To taste
• 2 tbsp Neutral oil Peanut / Canola
• 1 cup chicken broth / stock Make your own

Method

 

1. Season thawed chicken thighs liberally with salt pepper
2. Over medium / medium high heat. Heat a deep skillet and add oil (hot pan-cold oil)
3. Brown off chicken, 3-4 minutes per side, or until browned
4. Remove chicken to a plate and reserve
5. Drop heat to medium-low
6. Add onions, celery, bell pepper, and cook until softened, 4-6 minutes
7. add potatoes and cook until lightly browned, 4-5 minutes
8. Add broth, coconut milk, mix well
9. Return chicken to pan along with any plate juices
10. Bring to a boil, reduce to a simmer, cover and simmer for 25-30 minutes until chicken is cooked and tender.
11. Serve with rice.

Nutrition

Calories: 1141kcalCarbohydrates: 28gProtein: 16gFat: 115gSaturated Fat: 76gCholesterol: 4mgSodium: 196mgPotassium: 1434mgFiber: 5gSugar: 5gVitamin A: 5676IUVitamin C: 14mgCalcium: 195mgIron: 16mg

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