Curry Chicken thighs
Thai style dinner for two. Using bone in skin on thighs for all the flavor
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 1141kcalCarbohydrates: 28gProtein: 16gFat: 115gSaturated Fat: 76gCholesterol: 4mgSodium: 196mgPotassium: 1434mgFiber: 5gSugar: 5gVitamin A: 5676IUVitamin C: 14mgCalcium: 195mgIron: 16mg
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