Curry Chicken Thighs, Oh My!

My husband has been after me to try curry for years and now that I have I’ve decided I need it in my life forever! I mean honestly, what was my problem! Curry is delicious!

This recipe is so incredibly easy, it will make an excellent weeknight dinner! AND the ingredients are so simple, you’ll be able to make it without a recipe!

I know Indian food is usually served with Basmati rice, but I am going through an “I’m sick of making rice” phase so we served this over really good egg noodles. My husband has told me thirty times that noodles were the correct choice. Who am I to argue?



Ingredients:

  • 6 boneless chicken thighs (use bone-in if you like them better)
  • 1-2 Tbsp olive oil
  • 1 large onion thinly sliced
  • 4 carrots peeled, sliced down the center & cut into largish chunks
  • 2 cans chopped tomatoes (I used fire roasted)
  • 1.5 Tbsp minced ginger
  • 2 Tbsp minced garlic (measure with your heart, I always use more)
  • 1.5 Tbsp curry powder
  • 1/2 Tbsp Turmeric (more if that’s your thing. See how nice I am?)
  • 1 cup chicken broth
  • 3/4 cup heavy cream (or coconut milk)
  • 1/4 cup freshly chopped cilantro
  • Salt, pepper, granulated garlic & cayenne pepper

Directions:

  • Season chicken thighs generously with salt, black pepper, granulated garlic & cayenne.
  • Heat oil in a deep sauté pan over medium-high heat. Add chicken, skin side down, and brown 2-4 minutes per side. Transfer to a plate.
  • Add more oil if necessary. Add the carrots then reduce heat to medium-low and cook 4-5 minutes until a little soft & brown in spots. (This means putting them in the pan and not moving them around a lot!)
  • Add the onions and cook 3-4 minutes or until softened.
  • Add curry powder, ginger, Turmeric and garlic and cook about 20 seconds.
  • Add tomatoes, chicken broth and cream (or coconut milk). Return chicken thighs to the pan.
  • Bring to a boil, reduce heat to low, cover slightly and simmer 25-30 minutes or until chicken is cooked through to 165 degrees. (For a thicker sauce, remove the chicken and simmer uncovered about 30 minutes or until reduced by half. Add the chicken back.
  • Adjust seasoning if desired. Stir in some of the cilantro but save some to garnish with as well.

Author: Bobbe

I'm just a person. I've been a mystic sharing inspirational experiences and stories my entire life. This blog is a personal experiment in self reflection and expression with a few angel readings and recipes sprinkled in for good measure. (I've always got something cooking!)

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