It is one of those warm days and cool night that preface the coming of truly cool / cold weather. These days make me want fare that is heartier but not overwhelming heavy.
Wandering the local mega-mart I find bone in, skin on chicken thighs, right next to the skinless, boneless thighs. While the skinless, boneless are just right to chunk up and simmer in a currys sauce, I really want a flavor boost.
Perhaps a indian / thai version of chicken cacciatore, where I’ll season my chicken thighs, brown them off 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 a medium high heat to brown the chicken and then the low and steady heat needed for the slow braise just cries out for my deep cast iron skillet / chicken fryer, or perhaps a small dutch oven.
As I slowly return to cooking, (the hiatus being moving from one stage of my life to another and all the chaos that brings), I’ll start mix and match foods with techniques with cuisines. I know not where this will take me, food or life wise, but I am sure it will be an interesting / tasty journey.
Curry Chicken thighs
- 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
- Season thawed chicken thighs liberally with salt pepper
- Over medium / medium high heat. Heat a deep skillet and add oil (hot pan-cold oil)
- Brown off chicken, 3-4 minutes per side, or until browned
- Remove chicken to a plate and reserve
- Drop heat to medium-low
- Add onions, celery, bell pepper, and cook until softened, 4-6 minutes
- add potatoes and cook until lightly browned, 4-5 minutes
- Add broth, coconut milk, mix well
- Return chicken to pan along with any plate juices
- Bring to a boil, reduce to a simmer, cover and simmer for 25-30 minutes until chicken is cooked and tender.
- Serve with rice.
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