Curry Chicken
I've been craving curry for a while now, but keep forgetting to add coconut milk to my grocery list. The recipe I usually use calls for it. However today I thought about it. There are a million different ways to make a curry dish! You do not have to have coconut milk! I keep a well stocked pantry so I decided to create a fantastic recipe with ingredients that I had on hand. I must say that I am very proud of this one! I will definitely be posting a lot more curry recipes in the future - as it's one of my many favorite dishes! Do not get intimidated by the list of ingredients! If you cook on the regular, you probably have most of these spices already and if you don't, I seriously doubt it will make a big difference if you have to omit a few! Trust me! I say that a lot, huh? But for real, trust me! I am sure this would be fine with just the yellow curry powder alone! I served this with Couscous, Haricots Verts and Naan Bread, but it would also be great over white rice. I used chicken thighs because that's what I had in my freezer however, this would be great with chicken breasts as well. You will just need to adjust the cooking time, as chicken breasts will cook faster. If I were using breasts I would use boneless and skinless. You could also use boneless skinless thighs. To be honest, this was just as good if not better than my go-to recipe from one of my cookbooks! This will now be my go-to Curry Chicken recipe. Although next time if I plan ahead, I will add a few more veggies to the dish like sliced red bell pepper and maybe some zucchini. All of my recipes can be altered to your personal taste! Don't forget that! It's always okay to swap ingredients if you want to.
Ingredients
- 3 TBS Extra Virgin Olive Oil
- 4 Chicken Thighs, bone-in and skin on
- 1 Onion, chopped
- 3 Carrots, sliced
- 2-3 Cloves of Garlic, minced
- 1 tsp Kosher Salt
- 1 tsp Fresh Cracked Black Pepper
- 1 tsp Paprika
- 1 tsp Turmeric
- 1 tsp Coriander
- 1 tsp Dried Thyme
- 1 tsp Cumin
- 1/2 tsp Cinnamon
- 1/2 tsp Ground Ginger
- 2 TBS Yellow Curry Powder
- 2 tsp Corn Starch
- 1 Cup Water
- A few dashes of Fish Sauce (optional)
- 1 Lime, juiced
- 1/2 Cup Half and Half
- 1/4 cup Cilantro Leaves, chopped (for garnish)
Directions
- Step 1 In a small bowl combine all of the seasonings (salt, pepper, paprika, turmeric, coriander, thyme, cumin, cinnamon, ginger and curry powder)and mix well
- Step 2 With a paper towel, dry chicken pieces and place on a large plate
- Step 3 Season both sides of the chicken with 2 TBS of the spice mix
- Step 4 In a large heavy skillet, add olive oil and heat on medium heat
- Step 5 Add chicken to hot pan skin side down and brown for about 5-7 minutes
- Step 6 Once the chicken had browned on the skin side, flip, add onion, carrots and garlic and stir so the vegetables hit the bottom of the pan
- Step 7 Add the remaining spice mix and gently stir to combine keeping the skin side up on the chicken
- Step 8 Add corn starch to the water, stir to dissolve then add to the pan
- Step 9 Gently stir to combine
- Step 10 Add fish sauce, lime juice and half and half and stir to combine everything
- Step 11 Lower the heat to a simmer, cover and cook for an additional 20 minutes or until a meat thermometer reads 165 degrees in the chicken
- Step 12 Transfer chicken to a serving dish and garnish with cilantro leaves
Looks amazing! Omg…I can almost taste it.
I’ve made curry shrimp before, never curry chicken! Looks delicious, can’t wait to try!!