Curried Chicken Thighs
Curried chicken thighs – easy, tasty, healthy. I shared these with Mom and Dad this week (they are not fans of heavy curry flavor) and we all loved them!
How Nutritious are Curried Chicken Thighs?
- Lean chicken thighs are a good source of healthy protein.
- Cooked tomatoes provide lycopene – a primo cancer fighter!
- Onions, garlic, ginger and turmeric are all natural anti-inflammatories (also good for digestion)
Ingredients for Curried Chicken Thighs
- 2-3 tablespoons olive oil
- 3-4 pounds chicken thighs (I use skinless thighs with or without bone)
- 1 large yellow or white onion, diced
- 1 tablespoon minced fresh ginger
- 2-3 cloves fresh garlic, minced
- 1/2-1 whole jalapeño pepper minced (how hot do you like it?)
- 1 tablespoon ground coriander
- 1-1/2 teaspoon ground cumin
- 3/4 teaspoon turmeric
- 1 28-ounce diced tomatoes in water (not puree)
- 1-2 teaspoons salt
- 1/4 teaspoon pepper
- 1 cup plain yogurt
- fresh chopped cilantro
Method for Curried Chicken Thighs
- Assemble all ingredients.
- Heat a large heavy bottomed lidded pan over medium high heat. When hot (not smoking), the chicken thighs and cook for 3-4 minutes on each side until they are beginning to brown – do not overcrowd the pan so you may do in batches. When browned, remove to platter.
- Bring the pan back up to heat and add the onions, sauté until they begin to soften (3-4 minutes). Add ginger and garlic and combine – cook for additional 1-2 minutes.
- Add coriander, cumin and turmeric. Stir to combine.
- Add tomatoes, with juice, and combine well, allow to simmer for 3-4 minutes.
- Stir in yogurt, salt & pepper – taste to adjust seasoning.
- Add thighs, nestling them in the sauce. Bring pot to low simmer, cover and cook for 15 minutes.
- Turn thighs, continue to simmer for additional 15-20 minutes until thighs are completely cooked.
- Transfer to serving dish and sprinkle with fresh chopped cilantro.
- Serve with brown rice or couscous.
- Freezes well – allow to chill completely before storing.
- If using whole peeled tomatoes, chop before adding to pot.
- Recipe adapted from Fine Cooking.
Bon Appetit Y’all.