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–+ servings

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
Cook Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Indian, Thai
Calories: 1141
Ingredients Method Nutrition

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

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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